Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers
- 期刊名称LWT - Food Science and Technology
- 作者Loizzo, Monica R.; Pugliese, Alessandro; Bonesi, Marco; Menichini, Francesco; Tundis, Rosa
- 卷第64卷
- 期第2期
- 印刷ISSN0023-6438
- 文件大小644.70KB
- 发表时间2015-12
- DOI10.1016/j.lwt.2015.06.042
- 页码623-631
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