Carotenoid and antioxidant content of ground paprika from indoor-cultivated traditional varieties and new hybrids of spice red peppers: Advances and new trends in natural pigments in foods: chemistry, biochemistry, technology and health

Carotenoid and antioxidant content of ground paprika from indoor-cultivated traditional varieties and new hybrids of spice red peppers Advances and new trends in natural pigments in foods: chemistry, biochemistry, technology and health

Saved in:
Bibliographic Details
Published in:Food research international Vol. 65; pp. 231 - 237
Main Authors: DAOOD, Hussein G, PALOTAS, Gábor, PALOTAS, Gábriella, SOMOGYI, György, PEK, Zoltán, HELYES, Lájos
Format: Journal Article
Language:English
Published: Kidlington Elsevier 2014
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Vegetables
Spice
Hybrid
Bell pepper
Antioxidant
Chromatography
Red
New variety
Carotenoids
Paprika
Vitamin E
Vitamin C
Pigments
Carotenoid
Drying
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
ISSN:0963-9969
1873-7145