Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper
| Autor: | Moreno-Escamilla, Jesús Omar, de la Rosa, Laura A., López-Díaz, José Alberto, Rodrigo-García, Joaquín, Núñez-Gastélum, José Alberto, Alvarez-Parrilla, Emilio |
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| Zdroj: | In Food Research International October 2015 76 Part 3:654-660 |
| Databáze: | ScienceDirect |
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