Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper

Chipotle pepper is a dry smoked red Jalapeño pepper well appreciated in the Mexican and American cuisines. Phytochemical content and antioxidant activity of red Jalapeño pepper has been previously reported, however, the effect of the smoking process in the content of phytochemicals, antioxidant ca...

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Main Authors: Álvarez Parrilla, Emilio, Moreno Escamilla, Jesús Omar, De la Rosa, Laura, Rodrigo García, Joaquín, López Díaz, José Alberto
Format: Artículo
Language: eng
Published: ELSEVIER 2017
Online Access: http://hdl.handle.net/20.500.11961/2731
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