Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper ( Capsicum chinense ) during refrigeration storage
Pérez-Ambrocio, A., Guerrero-Beltrán, J.A., Aparicio-Fernández, X., Ávila-Sosa, R., Hernández-Carranza, P., Cid-Pérez, S., Ochoa-Velasco, C.E.Volume:
135
Language:
english
Journal:
Postharvest Biology and Technology
DOI:
10.1016/j.postharvbio.2017.08.023
Date:
January, 2018
File:
PDF, 1.20 MB
english, 2018