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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書誌詳細
主要な著者:	Álvarez Parrilla, Emilio, Moreno Escamilla, Jesús Omar, De la Rosa, Laura, Rodrigo García, Joaquín, López Díaz, José Alberto
フォーマット:	Artículo
言語:	eng
出版事項:	ELSEVIER 2017
主題:	Jalapeño Smoking Chippotle pepper Research Subject Categories::MEDICINE info:eu-repo/classification/cti/3
オンライン･アクセス:	http://hdl.handle.net/20.500.11961/2731
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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