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Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage
Jalapeño pepper is consumed both green (unripe) and red (ripe), so it is important to evaluate the components present in both states. The aim of this study was to evaluate the effect of storage time (30 days) at room temperature (25 °C) on the physicochemical, antioxidant and textural parameters of...
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| Publicado en: | REVISTA CHAPINGO SERIE HORTICULTURA |
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| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Universidad Autónoma Chapingo
2015
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| Materias: | |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=60943322004 |
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