Total reducing capacity of fresh sweet peppers and five different Italian pepper recipes

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1127-1133

  Greco, Luna ^a   Riccio, Rossella ^a   Bergero, Sabina ^a   Del Re, Attilio A M ^a   Trevisan, Marco ^a  

^a Agricultural and Environmental Chemistry Institute   (Italy)

Author keywords

Canned food; Electrochemical detector; HPLC; Mediterranean diet

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; LIPID; LYCOPENE; VITAMIN;

ARTICLE; ELECTROCHEMICAL DETECTION; FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHILICITY; ITALY; LIPOPHILICITY; NONHUMAN; PEPPER; REDUCTION;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 33947497809     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.013     Document Type: Article

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