Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.).

Hwang, In Guk; Shin, Young Jee; Lee, Seongeung; Lee, Junsoo; Yoo, Seon Mi.

Afiliación

Hwang IG; Department of Agrofood Resources, National Academy of Agricultural Science, RDA, Gyeonggi 441-853, Korea.
Shin YJ; Department of Agrofood Resources, National Academy of Agricultural Science, RDA, Gyeonggi 441-853, Korea.
Lee S; Department of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea.
Lee J; Department of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea.
Yoo SM; Department of Agrofood Resources, National Academy of Agricultural Science, RDA, Gyeonggi 441-853, Korea.

Prev Nutr Food Sci ; 17(4): 286-92, 2012 Dec.

Article en En | MEDLINE | ID: mdl-24471098