Open AccessCapsaicin, Dihydrocapsaicin Content and Antioxidants Properties of Habanero Pepper (Capsicum chinense Jacq.) Oleoresin During Storage
Author(s) -
Mariel Guadalupe Valencia Cordova,
Ángela Suárez Jacobo,
Nelly del Socorro Cruz-Cansino,
Esther Moreno,
Quinatzin Yadira Zafra-Rojas,
José Alberto-Ariza Ortega,
Ernesto Alanís-García
Publication year - 2021
Publication title -
emirates journal of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 28
eISSN - 2079-0538
pISSN - 2079-052X
DOI - 10.9755/ejfa.2021.v33.i7.2719
Subject(s) - capsaicin , dpph , oleoresin , capsicum chinense , chemistry , abts , pepper , antioxidant , food science , high performance liquid chromatography , pungency , chromatography , botany , biochemistry , biology , receptor