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1 Ergebnisse
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Effect of cooking on the capsaicinoids and phenolics conten..:
Ornelas-Paz, José de Jesús
;
Martínez-Burrola, J. Manuel
;
Ruiz-Cruz, Saúl
...
Food Chemistry. 119 (2010) 4 - p. 1619-1625 , 2010
Link:
https://doi.org/10.1016/j.foodchem.2009.09.054
RT Journal T1
Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2009.09.054&Exemplar=1&LAN=DE A1 Ornelas-Paz, José de Jesús A1 Martínez-Burrola, J. Manuel A1 Ruiz-Cruz, Saúl A1 Santana-Rodríguez, Víctor A1 Ibarra-Junquera, Vrani A1 Olivas, Guadalupe I. A1 Pérez-Martínez, J. David PB Elsevier BV YR 2010 SN 0308-8146 JF Food Chemistry VO 119 IS 4 SP 1619 OP 1625 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2009.09.054 DO https://doi.org/10.1016/j.foodchem.2009.09.054 SF ELIB - SuUB Bremen
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