Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors
- 30 April 1996
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 55 (4), 365-372
- https://doi.org/10.1016/0308-8146(95)00136-0
Abstract
No abstract availableKeywords
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