Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)

Autor:	Koji Wada, Kaoru Yonamine, Yonathan Asikin, Manikharda, Makoto Takahashi, Mika Arakaki, Kensaku Takara
Rok vydání:	2017
Předmět:	Marketing Antioxidant capacity 0404 agricultural biotechnology Chemistry General Chemical Engineering 04 agricultural and veterinary sciences Food science 040401 food science Industrial and Manufacturing Engineering Flavor Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 23:427-435
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.23.427
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::758c4b554edc6d6d9ea61e3801cbcbe5 https://doi.org/10.3136/fstr.23.427 Zobrazit plný text záznamu