Change in the Carotenoid and Antioxidant Content of Spice Red Pepper (Paprika) as a Function of Ripening and Some Technological Factors
Author:
Affiliation:
1. Red Pepper Developing Ltd., Obermayer tér 9, Kalocsa 6300, Hungary, and Central Food Research Institute, Herman Ottó u. 15, Budapest 1022, Hungary
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980485z
Reference40 articles.
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2. Baurenfiend, J. Ch.Carotenoids as colorants and vitamin A precursor; Academic Press: New York, 1981; pp 883−916.
3. Untersuchungsverfahren zur Bestimmung des Farbstoffgehaltes in Paprikamahlgut
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