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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| Main Authors: | , , , |
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| 格式: | Online |
| 语言: | spa |
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Universidad Autónoma de Tamaulipas
2021
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| 在线阅读: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459 |
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