Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD

  1. Rodríguez-Rodríguez, E.
  2. Sánchez-Prieto, M.
  3. Olmedilla-Alonso, B.
Revista:
Food Chemistry: X

ISSN: 2590-1575

Any de publicació: 2020

Volum: 6

Tipus: Article

DOI: 10.1016/J.FOCHX.2020.100092 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus