Anti-oxidant content of different coloured sweet peppers, white, green, yellow, orange and red (Capsicum annuum L.)

International Journal of Food Science and Technology

Volumn 42, Issue 12, 2007, Pages 1482-1488

  Matsufuji, Hiroshi ^a   Ishikawa, Keiko ^b   Nunomura, Osamu ^b   Chino, Makoto ^a   Takeda, Mitsuharu ^a  

^a NIHON UNIVERSITY   (Japan)

^b Japan Horticultural Production and Research Institute   (Japan)

Author keywords

Capsicum annuum; Carotenoids; Organic acids; Sweet pepper; Tocopherol

Indexed keywords

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 36849002842     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01368.x     Document Type: Article

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