Carotenoid Content of the Varieties Jaranda and Jariza (Capsicum annuum L.) and Response during the Industrial Slow Drying and Grinding Steps in Paprika Processing
Author:
Affiliation:
1. Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012, Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9908143
Reference18 articles.
1. Carotenoid composition of new cultivars of red pepper for paprika
2. Structure and properties of carotenoids in relation to function.
3. Carotenoid composition in the fruits of black paprika (Capsicum annuum variety longum nigrum) during ripening
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