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...
Saved in:
| Main Authors: | , , , |
|---|---|
| 格式: | Online |
| 语言: | spa |
| 出版: |
Universidad Autónoma de Tamaulipas
2021
|
| 在线阅读: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
