Secagem e conserva sobre os fenóis, capsaicinoides e neutralização de radicais livres em pimentas Anaheim e Jalapeño

Ana Karina Blanco-Rios; Luis Angel Medina-Juarez; Nohemí Gamez-Meza

doi:10.1590/0103-8478cr20160722

Secagem e conserva sobre os fenóis, capsaicinoides e neutralização de radicais livres em pimentas Anaheim e Jalapeño

Translated title of the contribution: Drying and pickling on phenols, capsaicinoids, and free radical-scavenging activity in Anaheim and Jalapeño peppers

Ana Karina Blanco-Rios, Luis Angel Medina-Juarez, Nohemí Gamez-Meza^*

^*Corresponding author for this work

Research output: Contribution to journal › Article

3 Scopus citations

Translated title of the contribution	Drying and pickling on phenols, capsaicinoids, and free radical-scavenging activity in Anaheim and Jalapeño peppers
Original language	Portuguese
Article number	e20160722
Journal	Ciencia Rural
Volume	47
Issue number	9
DOIs	https://doi.org/10.1590/0103-8478cr20160722
State	Published - 1 Jan 2017

Keywords

Capsaicinoids
Capsicum annuum
Dried pepper
Jalapeño pepper
Pickled pepper

Access to Document

10.1590/0103-8478cr20160722

Link to publication in Scopus

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Blanco-Rios, A. K., Medina-Juarez, L. A., & Gamez-Meza, N. (2017). Secagem e conserva sobre os fenóis, capsaicinoides e neutralização de radicais livres em pimentas Anaheim e Jalapeño. Ciencia Rural, 47(9), [e20160722]. https://doi.org/10.1590/0103-8478cr20160722

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