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Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors

1996

Daood, H.G. | Vinkler, M. | Markus, F. | Hebshi, E.A. | Biacs, P.A. (Central Food Research Institute, H-1022, Herman Otto u. 15, Budapest (Hungary))

AGROVOC Keywords

acide ascorbique acido ascorbico almacenamiento antioxidantes antioxidants antioxydant ascorbic acid capsicum frutescens carotenoide carotenoides carotenoids nutritive value paprika procesamiento processing stockage storage tocoferoles tocopherol tocopherols traitement valeur nutritive valor nutritivo vitaminas vitamine vitamins

Bibliographic information

Published in

Food Chemistry (United Kingdom)

Volume 55 Issue 4

Pagination

pp. 365-372

Other Subjects

Pimenton

Language

English

Note

24 ref.

In AGRIS since: 1997-08-15

Format: AGRIS AP

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