Work

Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

Year: 2013

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf4032124

Authors: Claudia I. Victoria-Campos, José de Jesús Ornelas-Paz, Elhadi M. Yahia, Jorge A. Jiménez-Castro, Braulio Cervantes-Paz, Vrani Ibarra-Junquera, Jaime David Pérez-Martínez, Paul B. Zamudio-Flores, Pilar Escalante-Minakata

Institutions: Centro de Investigación en Alimentación y Desarrollo, Autonomous University of Queretaro, Autonomous University of Chihuahua, Universidad de Colima, Autonomous University of San Luis Potosí

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2164794792

FWCI: 0.42

Cites: 39

Cited by: 10

Related to: 10