Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuumL.), Antioxidant Capacity, and Intestinal Bioaccessibility

标题
Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuumL.), Antioxidant Capacity, and Intestinal Bioaccessibility
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 6, Pages 3399-3406
出版商
American Chemical Society (ACS)
发表日期
2010-03-01
DOI
10.1021/jf904220w

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