Characterization of pepper (Capsicum baccatum) - A potential functional ingredient

Author:

de Sá Mendes Nathânia,Santos Mônica C.P.,Santos Millena C.B.,Cameron Luiz C.,Ferreira Mariana S.L.ORCID,Gonçalves Édira C.B. A.

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Elsevier BV

Subject

Food Science

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5. Effect of enzyme pretreatment on yield and quality of fresh green chilli (Capsicum annuum L) oleoresin and its major capsaicinoids;Baby;Biocatalysis and Agricultural Biotechnology,2016

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