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)

  1. Del Burgo-Gutiérrez, C.
  2. Cid, C.
  3. Ludwig, I.A.
  4. De Peña, M.-P.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Year of publication: 2022

Type: Article

DOI: 10.1021/ACS.JAFC.2C07829 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10171/70163
Dadun. Depósito Académico Digital de la Universidad de Navarra: lock_openOpen access Handle
Data source: Scopus