Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum)

Enrichment of edible oil by phenolic and antioxidant compounds of piquín chili (Capsicum annuum var. glabriusculum)

Capsicum annuum var. glabriusculum presents local adaptations to different anthropocentric and ecological dynamics. Therefore, expanding its food uses based on its antioxidant potential will contribute to knowledge about ways to strengthen value chains, enhance their use and encourage the consumptio...

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Bibliografiske detaljer
Main Authors:	Treto-Alemán, Karla Mariby, Torres-Castillo, Jorge Ariel, Contreras-Toledo, Aremi Rebeca, Moreno-Ramírez , Yolanda del Rocío
Format:	Online
Sprog:	spa
Udgivet:	Universidad Autónoma de Tamaulipas 2021
Online adgang:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459
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