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Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity.
Bogusz, Stanislau; Libardi, Silvia H; Dias, Fernanda Fg; Coutinho, Janclei P; Bochi, Vivian C; Rodrigues, Daniele; Melo, Arlete Mt; Godoy, Helena T.
Affiliation
  • Bogusz S; São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo, Brazil.
  • Libardi SH; São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo, Brazil.
  • Dias FF; School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
  • Coutinho JP; School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
  • Bochi VC; School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
  • Rodrigues D; School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
  • Melo AM; Horticultural Center, Agronomic Institute, Campinas, SP, Brazil.
  • Godoy HT; School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
J Sci Food Agric ; 98(1): 217-224, 2018 Jan.
Article de En | MEDLINE | ID: mdl-28573647
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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Capsicum / Extraits de plantes / Antioxydants Pays/Région comme sujet: America do sul / Brasil Langue: En Journal: J Sci Food Agric Année: 2018 Type de document: Article Pays d'affiliation: Brésil Pays de publication: Royaume-Uni
Texte intégral
Ajouter à My VHL
Imprimer
XML
PubMed Links
Recherche sur Google

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Capsicum / Extraits de plantes / Antioxydants Pays/Région comme sujet: America do sul / Brasil Langue: En Journal: J Sci Food Agric Année: 2018 Type de document: Article Pays d'affiliation: Brésil Pays de publication: Royaume-Uni