Using mild heat treatment to improve the bioactive related compounds on fresh-cut green bell peppers

International Journal of Food Science and Technology

Volumn 44, Issue 9, 2009, Pages 1793-1801

  Sgroppo, Sonia C ^a   Pereyra, María V ^a  

^a UNIVERSIDAD NACIONAL DEL NORDESTE   (Argentina)

Author keywords

Antioxidant capacity; Ascorbic acid; Bell pepper; Bioactive compounds; Fresh cut; Heat treatment; Quercetin

Indexed keywords

CAPSICUM; CAPSICUM ANNUUM;

EID: 68949103861     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01998.x     Document Type: Article

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