Analysis of Carotenoids and Chlorophylls and α-Glucosidase Inhibitory Activity of Green Peppers (Capsicum annuum L., var. Dang-jo and Mi-in)

Autor:	Suna Kim, Keum Taek Hwang, Chul Geon An, Jaecheol Kim, Youbin Kye
Rok vydání:	2020
Předmět:	chemistry.chemical_classification Horticulture chemistry.chemical_compound Capsicum annuum chemistry Green pepper Chlorophyll General Earth and Planetary Sciences Carotenoid α glucosidase inhibitory General Environmental Science
Zdroj:	Korean Journal of Food and Cookery Science. 36:446-454
ISSN:	2287-1780
DOI:	10.9724/kfcs.2020.36.5.446
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::493eb0b11858911bc356c7d58d1e2afa https://doi.org/10.9724/kfcs.2020.36.5.446 Zobrazit plný text záznamu