Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference36 articles.
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4. Dihydrocapsaicin oxidation by Capsicum annuum (var. annuum) peroxidase;Bernal;Journal of Food Science,1993
5. Histochemical localization of peroxidase in Capsicum fruit;Bernal;Lebensmittel-Wissenschaft und-Technologie,1994
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