Effect of the Interaction of Heat-Processing Style and Fat Type on the Micellarization of Lipid-Soluble Pigments from Green and Red Pungent Peppers ( Capsicum annuum )

✍ Scribed by Victoria-Campos, Claudia I.; Ornelas-Paz, José de Jesús; Yahia, Elhadi M.; Failla, Mark L.

• Book ID: 120089432
• Publisher: American Chemical Society
• Year: 2013
• Tongue: English
• Weight: 595 KB
• Volume: 61
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf3054559