LC-MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)
- Del Burgo-Gutiérrez, C.
- Cid, C.
- Ludwig, I.A.
- De Peña, M.-P.
Revista:
Journal of Agricultural and Food Chemistry
ISSN: 1520-5118, 0021-8561
Año de publicación: 2022
Tipo: Artículo
