The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)
Year: 2020
Type: article
Source: Food Chemistry
Institutions: Mardin Artuklu University, Harran University, Inonu University
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
Funder: Harran Üniversitesi
OpenAlex ID: W3090634238