{"title":"Carotenoid content, total phenolic content, asntioxidant activity and carotenoids compounds of non-aqueous extracts from chillis (Capsicum annuum L.)","authors":"pAkanit Pisalwadcharinp","doi":"10.4172/2157-7110-C1-110","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"14","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food processing & technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4172/2157-7110-C1-110","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 14
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