Effect of capsaicin from red pepper (Capsicum sp) on the deposition of carotenoids in egg yolk

Journal of the Science of Food and Agriculture

Volumn 79, Issue 13, 1999, Pages 1904-1908

  González, Maricela ^a   Castaño, Eduardo ^a   Avila, Ernesto ^a   González De Mejía, Elvira ^a,b  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b Cerro de las Campanas   (Mexico)

Author keywords

Capsaicin; Carotenoid pigments; Egg yolk; Red pepper

Indexed keywords

CAPSAICIN; CAPSANTHIN; CAROTENOID; EGG YOLK; FOOD ANALYSIS; ZEAXANTHIN;

ACACIA BERLANDIERI; CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM; ZEA MAYS;

EID: 0344563463     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199910)79:13<1904::AID-JSFA452>3.0.CO;2-S     Document Type: Article

References (10)

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