Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference20 articles.
1. The Paprika. Akad�miai Kiado, Budapest, pp 30-40 (1984).
2. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors
3. Capsicum — production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences
4. Capsaicin in hot chili pepper: Carcinogen, co-carcinogen or anticarcinogen?
5. Change in the Carotenoid and Antioxidant Content of Spice Red Pepper (Paprika) as a Function of Ripening and Some Technological Factors
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