Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility

  1. Hervert-Hernández, D.
  2. Sáyago-Ayerdi, S.G.
  3. Goñi, I.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Année de publication: 2010

Volumen: 58

Número: 6

Pages: 3399-3406

Type: Article

DOI: 10.1021/JF904220W GOOGLE SCHOLAR
La source de données: Scopus