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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Argitalpen urtea: 2022

Mota: Artikulua

DOI: 10.1021/ACS.JAFC.2C07829 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus