Work

Determination of total phenolics and anthocyanin contents in the pericarp of hot chilli pepper (Capsicum annuum L.).

Year: 2012

Type: article

Source: International Food Research Journal

Authors: P. Arnnok, C. Ruangviriyachai, Ratana Mahachai, Suchila Techawongstien, Saksit Chanthai

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1029816686

FWCI: 2.016

Cites: 21

Cited by: 37

Related to: 10