LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-020-03548-2.pdf
Reference26 articles.
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3. Reinbach HC, Smeets A, Martinussen T, Møller P, Westerterp-Plantenga MS (2009) Effects of capsaicin, green tea and CH-19 sweet pepper on appetite and energy intake in humans in negative and positive energy balance. Clin Nutr 28(3):260–265
4. Schweiggert U, Carle R, Schieber A (2006) Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Anal Chim Acta 557(1–2):236–244
5. Watts G (2014) Food for thought: the expanding universe of cookbook indexing. Indexer 32(4):1–5
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