Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening - Concepedia

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Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

105

Citations

32

References

2013

Year

Braulio Cervantes‐Paz, Elhadi M. Yahia, José de Jesús Ornelas‐Paz, Claudia I. Victoria-Campos, Vrani Ibarra‐Junquera, Jaime David Pérez‐Martínez, Pilar Escalante‐Minakata

CarotenoidIntermediate StagesBotanyAntioxidant ActivityPost-harvest PhysiologyFood QualityPhytochemicalHeat-processed Jalapeño PeppersPhytochemistryPlant Physiology

References

	Year	Citations

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