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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Библиографические подробности
Главные авторы: Treto-Alemán, Karla Mariby, Torres-Castillo, Jorge Ariel, Contreras-Toledo, Aremi Rebeca, Moreno-Ramírez , Yolanda del Rocío
Формат: Online
Язык:spa
Опубликовано: Universidad Autónoma de Tamaulipas 2021
Online-ссылка:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459
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