Capsaicinoids, Polyphenols and Antioxidant Activities of <i>Capsicum annuum</i>: Comparative Study of the Effect of Ripening Stage and Cooking Methods
Peppers (<i>Capsicum annuum</i> L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsai...
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| Main Authors: | , , , |
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| Format: | Book |
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MDPI AG,
2019-09-01T00:00:00Z.
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |