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...

Descrición completa

Gardado en:
Detalles Bibliográficos
Main Authors: Treto-Alemán, Karla Mariby, Torres-Castillo, Jorge Ariel, Contreras-Toledo, Aremi Rebeca, Moreno-Ramírez , Yolanda del Rocío
Formato: Online
Idioma:spa
Publicado: Universidad Autónoma de Tamaulipas 2021
Acceso en liña:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459
Tags: Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

Títulos similares

Títulos similares