Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
Top Cited Papers
- 15 December 2009
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 117 (4), 647-653
- https://doi.org/10.1016/j.foodchem.2009.04.066