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Volumn 117, Issue 4, 2009, Pages 647-653

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

Author keywords

Air drying; Antioxidant properties; Pepper; Radical scavenging activity; Total phenolic content; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; SCAVENGER;

EID: 67649484374     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.066     Document Type: Article
Times cited : (448)

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