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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書誌詳細
主要な著者:	Treto-Alemán, Karla Mariby, Torres-Castillo, Jorge Ariel, Contreras-Toledo, Aremi Rebeca, Moreno-Ramírez , Yolanda del Rocío
フォーマット:	Online
言語:	spa
出版事項:	Universidad Autónoma de Tamaulipas 2021
オンライン･アクセス:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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