Work

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

Year: 2010

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf103434u

Authors: Emilio Alvarez-Parrilla, Laura A. de la Rosa, Ryszard Amarowicz, Fereidoon Shahidi

Institutions: Universidad Autónoma de Ciudad Juárez, InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Polish Academy of Sciences, Memorial University of Newfoundland

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2054326948

FWCI: 5.842

Cites: 51

Cited by: 279

Related to: 10