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...
Bewaard in:
| Hoofdauteurs: | , , , |
|---|---|
| Formaat: | Online |
| Taal: | spa |
| Gepubliceerd in: |
Universidad Autónoma de Tamaulipas
2021
|
| Online toegang: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|
Wees de eerste die reageert!
