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Ozonation of Hot Red Pepper Fruits Increases Their Antioxidant Activity and Changes Some Antioxidant Contents
The effect of treatment of pepper fruits with gaseous ozone and storage time following the ozonation process on changes in the content of lipophilic fraction is analyzed for the first time in this paper. The aim of the present study was to assess the impact of ozone treatment on the composition of l...
Guardat en:
| Publicat a: | Antioxidants (Basel) |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6769928/ https://ncbi.nlm.nih.gov/pubmed/31480596 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox8090356 |
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