Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeño Peppers

✍ Scribed by Cervantes-Paz, Braulio; Yahia, Elhadi M.; Ornelas-Paz, José de Jesús; Gardea-Béjar, Alfonso A.; Ibarra-Junquera, Vrani; Pérez-Martínez, Jaime D.

• Book ID: 121347876
• Publisher: American Chemical Society
• Year: 2012
• Tongue: English
• Weight: 898 KB
• Volume: 60
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf303091u