Anti-oxidant content of different coloured sweet peppers, white, green, yellow, orange and red (Capsicum annuum L.)
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01368.x/fullpdf
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3. Free and esterified carotenoids in green and red fruits of Capsicum annuum;Camera;Phytochemistry,1978
4. Flavonoids - chemistry, metabolism, cardioprotective effects, and dietary sources;Cook;Nutritional Biochemistry,1996
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