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.
Food Res Int
; 76(Pt 3): 654-660, 2015 Oct.
Article
in En
| MEDLINE
| ID: mdl-28455049
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Res Int
Year:
2015
Document type:
Article
Country of publication:
Canada