Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods
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Title
Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods
Authors
Keywords
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Journal
Antioxidants
Volume 8, Issue 9, Pages 364
Publisher
MDPI AG
Online
2019-09-03
DOI
10.3390/antiox8090364
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