Determination of total phenolics and anthocyanin contents in the pericarp of hot chilli pepper (capsicum annuum L.)

International Food Research Journal

Volumn 19, Issue 1, 2012, Pages 235-243

  Arnnok, P ^a   Ruangviriyachai, C ^a   Mahachai, R ^a   Techawongstien, S ^b   Chanthai, S ^a  

^a Khon Kaen University   (Thailand)

^b KHON KAEN UNIVERSITY   (Thailand)

Author keywords

Anthocyanin; Chilli pepper; HPLC PDA; Optimization extraction; Total phenolics

Indexed keywords

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84856869384     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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