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

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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Những tác giả chính:	Álvarez Parrilla, Emilio, Moreno Escamilla, Jesús Omar, De la Rosa, Laura, Rodrigo García, Joaquín, López Díaz, José Alberto
Định dạng:	Artículo
Ngôn ngữ:	eng
Được phát hành:	ELSEVIER 2017
Những chủ đề:	Jalapeño Smoking Chippotle pepper Research Subject Categories::MEDICINE info:eu-repo/classification/cti/3
Truy cập trực tuyến:	http://hdl.handle.net/20.500.11961/2731
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

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