Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers

Published 2015 View Full Article

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Title
Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers
Authors
Keywords
Capsicum, Cultivars, Phytochemicals, Processing, Antioxidant activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 2, Pages 623-631
Publisher
Elsevier BV
Online
2015-06-24
DOI
10.1016/j.lwt.2015.06.042

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