DNA Barcoding for Paprika Authentication and Quality Assessment on the Moroccan Market
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s40011-024-01582-8.pdf
Reference17 articles.
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2. Guilherme R, Aires A, Rodrigues N, Peres AM, Pereira JA (2020) Phenolics and antioxidant activity of green and red sweet peppers from organic and conventional agriculture: a comparative study. Agriculture 10(12):652. https://doi.org/10.3390/AGRICULTURE10120652
3. Baenas N, Belović M, Ilic N, Moreno DA, García-Viguera C (2019) Industrial use of pepper (Capsicum annum L.) derived products: technological benefits and biological advantages. Food Chem 274:872–885. https://doi.org/10.1016/J.FOODCHEM.2018.09.047
4. Zaki N, Hakmaoui A, Ouatmane A, Fernandez-Trujillo JP (2013) Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times. Food Sci Technol 33(3):577–585. https://doi.org/10.1590/S0101-20612013005000072
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