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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| 主要な著者: | , , , |
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| フォーマット: | Online |
| 言語: | spa |
| 出版事項: |
Universidad Autónoma de Tamaulipas
2021
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| オンライン･アクセス: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1459 |
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