Zobrazeno 1 - 1
of 1
pro vyhledávání: '"J. Manuel Martínez-Burrola"'
Autor:
Víctor Santana-Rodríguez, Vrani Ibarra-Junquera, Saúl Ruiz-Cruz, J. Manuel Martínez-Burrola, Guadalupe I. Olivas, J. David Pérez-Martínez, José de Jesús Ornelas-Paz
Publikováno v:
Food Chemistry. 119:1619-1625
Raw and cooked (boiled and grilled) Poblano, Bell, Chilaca, Caribe, Jalapeno, Serrano, Habanero, and Manzano peppers were evaluated for tristimulus colour, capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapscapsaicin), and total phenolic conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0b9ff20adc97f74f98be1c61a15b1b2
https://doi.org/10.1016/j.foodchem.2009.09.054
https://doi.org/10.1016/j.foodchem.2009.09.054
