Antioxidant content of bio and conventional spice red pepper (capsicum annuum L.) as determined by HPLC

Acta Agronomica Hungarica

Volumn 54, Issue 2, 2006, Pages 133-140

  Daood, H G ^a   Tomoskozi Farkas R ^a   Kapitany J ^b  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b Spice Paprika Research Developing Co   (Hungary)

Author keywords

Antioxidant; Carotenoid; Liquid chromatography; Spice red pepper; Vitamin C; Vitamin E

Indexed keywords

EID: 34249110035     PISSN: 02380161     EISSN: 15882527     Source Type: Journal    
DOI: 10.1556/AAgr.54.2006.2.2     Document Type: Article

References (9)

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