Natural Antioxidants for Preventing Color Loss in Stored Paprika
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15027.x/fullpdf
Reference35 articles.
1. ASTA., 1985 . Official Analytical Methods of the American Spice Trade Association , 68 p. Englewood Cliffs, NJ.
2. Studies on the carotenoid pigments of paprika (Capsicum annuum L.var Sz-20)
3. Factors affecting stability of colored substances in paprika powders
4. Carotenoids and carotenoid esters from new cross-cultivars of paprika
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