Concepedia

Publication | Closed Access

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

DOI

153

Citations

33

References

2009

Year

José de Jesús Ornelas‐Paz, J. Manuel Martínez-Burrola, Saúl Ruíz‐Cruz, Víctor Santana-Rodriguez, Vrani Ibarra‐Junquera, Guadalupe I. Olivas, Jaime David Pérez‐Martínez
Food Chemistry

References

YearCitations

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