Open AccessInfluence of the slow drying at low-temperature in the carotenoid content of two pepper varieties (<i>Capsicum annuum</i> L.). Biosynthetic and/or degradative balance as a function of the processing conditions
Author(s) -
Antonio PérezGálvez,
Juan GarridoFernández,
Mercedes Lozano-Ruiz,
Vicente Montero-de-Espinosa,
María Isabel MínguezMosquera
Publication year - 2001
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.2001.v52.i5.373
Subject(s) - capsicum annuum , pepper , carotenoid , horticulture , balance (ability) , chemistry , botany , food science , biology , neuroscience