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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Autori principali:	Álvarez Parrilla, Emilio, Moreno Escamilla, Jesús Omar, De la Rosa, Laura, Rodrigo García, Joaquín, López Díaz, José Alberto
Natura:	Artículo
Lingua:	eng
Pubblicazione:	ELSEVIER 2017
Soggetti:	Jalapeño Smoking Chippotle pepper Research Subject Categories::MEDICINE info:eu-repo/classification/cti/3
Accesso online:	http://hdl.handle.net/20.500.11961/2731
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne! !

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