Chemical and nutritional evaluation of chili (Capsicum annum) seed oil
Author:
Affiliation:
1. Department of Foods and Nutrition; A.P. Agricultural University; Hyderabad India
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference18 articles.
Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Post-harvest profile, processing and value addition of dried red chillies (Capsicum annum L.);Journal of Food Science and Technology;2022-12-14
2. Quality of Pepper Seed By-Products: A Review;Foods;2022-03-03
3. Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil;Foods;2020-09-09
4. Chemical characteristics and compositions of red pepper seed oils extracted by different methods;Industrial Crops and Products;2019-02
5. Discarded seeds from red pepper (Capsicum annum) processing industry as a sustainable source of high added-value compounds and edible oil;Environmental Science and Pollution Research;2017-08-09
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