Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01177-x.pdf
Reference34 articles.
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3. Chang CC, Yang MH, Wen HM, Chen JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis. 10: 178-182 (2002)
4. Chappelle EW, Kim MS, McMurtrey JE. Ratio analysis of reflectance spectra (RARS): An algorithm for the remote estimation of the concentrations of chlorophyll a, chlorophyll b, and carotenoids in soybean leaves. Remote Sensing of Environment. 39: 239-247 (1992)
5. Deepa N, Kaur C, Singh B, Kapoor HC. Antioxidant activity in some red sweet pepper cultivars. Journal of Food Composition and Analysis. 19: 572-578 (2006)
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