Effect of Different Ripening Conditions on Pigments of Pepper for Paprika Production at Green Stage of Maturity
Author:
Affiliation:
1. Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf400424a
Reference29 articles.
1. Colour change in pepper (Capsicum annuum) during storage
2. Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)
3. Influence of particle diameter on the colour of ground pepper (Capsicum annuum L.)
4. Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam
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