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In recent years there has been an increased interest in the use of natural compounds, and questions concerning the safety of synthetic compounds have encouraged more detailed studies of plant resources. Given the multitude of bioactive compounds in A. ursinum, this research aims to assess the addition of this plant in pepper sauce and to establish the physicochemical and antioxidant capacity of the product.

Evaluation of Physicochemical Properties and Antioxidant Capacity of Pepper Sauce with Allium ursinum L.