Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian) - Concepedia

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Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

505

Citations

30

References

2009

Year

Antonio Vega‐Gálvez, Karina Di Scala, Katia Rodríguez, Roberto Lemus‐Mondaca, Margarita Miranda, Jéssica López, Mario Pérez‐Won

Food ChemistryAir-drying TemperatureRed PepperBotanyFood AnalysisPhytochemicalTotal Phenolic Content

References

	Year	Citations

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