Effects of grilling on luteolin (3′,4′,5,7-tetrahydroxyflavone) content in sweet green bell pepper (Capsicum annuum)

Pakistan Journal of Biological Sciences

Volumn 10, Issue 19, 2007, Pages 3410-3414

  Durucasu, Inci ^a   Tokuşoǧlu, Özlem ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Green pepper; Grilling; HPLC DAD; Luteolin

Indexed keywords

CAPSICUM; CAPSICUM ANNUUM;

EID: 35948968306     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2007.3410.3414     Document Type: Article

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