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Journal of Food Science and Technology 2017 / 4

Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum)

Sandoval-Castro, Claudia Jaqueline, Valdez-Morales, Maribel, Oomah, B. Dave, Gutiérrez-Dorado, Roberto, Medina-Godoy, Sergio, Espinosa-Alonso, L. Gabriela
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2636-2
Date:
April, 2017
File:
PDF, 903 KB
english, 2017
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