Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper
| Autor: | Zeliha Değerli, Nazife Sultan Efe, Duygu Akçay Kulluk, Mehmet Musa Özcan, Ayşe Nur Erdem, Nurhan Uslu, Nazlı Can Saglik |
|---|---|
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Journal of Food Processing and Preservation. 45 |
| ISSN: | 1745-4549 0145-8892 |
| DOI: | 10.1111/jfpp.15661 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|