Open AccessProximate, mineral composition, antioxidant activity, and total phenolic content of some pepper varieties (<i>Capsicum species</i>)
Author(s) -
Ibiyinka Ogunlade,
AA Alebiosu,
AI Osasona
Publication year - 2013
Publication title -
international journal of biological and chemical sciences
Language(s) - English
Resource type - Journals
eISSN - 1997-342X
pISSN - 1991-8631
DOI - 10.4314/ijbcs.v6i5.28
Subject(s) - pepper , proximate , chemistry , food science , antioxidant , composition (language) , horticulture , botany , biology , biochemistry , philosophy , linguistics