Author:
de Sá Mendes Nathânia,Branco de Andrade Gonçalves Édira Castello
Funder
Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro – FAPERJ, Brasil
Subject
Food Science,Biotechnology
Reference84 articles.
1. Scientific approaches to improving artisan methods of producing local food condiments in Ghana;Adadi;Food Control,2019
2. Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale roscoe): A review of recent research;Ali;Food and Chemical Toxicology,2008
3. Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers;Bae;Journal of Food Composition and Analysis,2014
4. Industrial use of pepper (Capsicum annum L .) derived products: Technological benefits and biological advantages;Baenas;Food Chemistry,2019
5. Lutein, zeaxanthin, and meso-zeaxanthin: The basic and clinical science underlying carotenoid-based nutritional interventions against ocular disease;Bernstein;Progress in Retinal and Eye Research,2016
Cited by
76 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献