Influence of sundrying on the chemical composition, aflatoxin content and fungal counts of two pepper varieties ?Capsicum annum andCapsicum frutescens-Reference-Cited by-同舟云学术

Influence of sundrying on the chemical composition, aflatoxin content and fungal counts of two pepper varieties ?Capsicum annum andCapsicum frutescens

Published:1996-02 Issue:2 Volume:49 Page:113-117
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Adegoke G. O.,Allamu A. E.,Akingbala J. O.,Akanni A. O.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01091967.pdf

Reference14 articles.

1. Farrell KT (1990) Spices, condiments and seasonings. Westport, CT: AVI.

2. Agboola SD (1973) Changes in bacteria flora of fresh pulpedCapsicum frutescens under various storage treatment. Trop Sci 15: 279?286.

3. Sill WH (1985) Plant protection. New Delhi: Kalyani Publishers.

4. AOAC (1975) Washington, DC: Association of Official Analytical Chemists.

5. AOAC (1970) Washington, DC: Association of Official Analytical Chemists.

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