{"title":"辣椒非水提取物类胡萝卜素含量、总酚含量、抗氧化活性及类胡萝卜素化合物的研究","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":"{\"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}","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