The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types
| Autor: | Victoria-Campos, Claudia I., Ornelas-Paz, José de Jesús, Ramos-Aguilar, Olivia P., Failla, Mark L., Chitchumroonchokchai, Chureeporn, Ibarra-Junquera, Vrani, Pérez-Martínez, Jaime D. |
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| Zdroj: | In Food Chemistry 15 August 2015 181:325-332 |
| Databáze: | ScienceDirect |
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