A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics
出版年份 2015 全文链接
标题
A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics
作者
关键词
<em class=EmphasisTypeItalic >Capsicum</em>, Capsaicinoids, Phenolics, Antioxidant activity, Multivariate analysis
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 12, Pages 8086-8094
出版商
Springer Nature
发表日期
2015-07-10
DOI
10.1007/s13197-015-1935-8
参考文献
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