Characterization of Capsaicinoids and Antioxidants in Hot Peppers as Influenced by Hybrid and Harvesting Stage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-013-0386-5.pdf
Reference31 articles.
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3. Dorantes L, Colmenero R, Hernandez H, Mota L, Jaramillo ME, Fernandez E, Solano C (2000) Inhibition of growth of some food borne pathogenic bacteria by Capsicum annuum extracts. Int J Food Microbiol 57:125–128. doi: 10.1016/S0168-1605(00)00216-6
4. Perucka I, Materska M (2001) Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annuum L. Innov Food Sci Emer 2:189–192. doi: 10.1016/S1466-8564(01)00022-4
5. Muller H (1997) Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection. Z Lebensm Unters Forsch A 204:88–94. doi: 10.1007/s002170050042
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