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...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | Online |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Tamaulipas
2021
|
| Acceso en línea: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
