Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (<i>Capsicum annuum</i> L.) at Different Ripening Stages
Background: The present study addresses this research gap by evaluating the impact of boiling in water and microwaving on the bioactivity characteristics of bell peppers at different ripening stages. Methods: The total polyphenols, DPPH, ABTS and FRAP were used for the evaluation of the antioxidant...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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MDPI AG
2023-07-01
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| Edice: | Applied Sciences |
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| On-line přístup: | https://www.mdpi.com/2076-3417/13/14/8175 |
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