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...
Salvato in:
| Autori principali: | , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2023-07-01
|
| Serie: | Applied Sciences |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2076-3417/13/14/8175 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|