Antioxidant activity and content of capsaicinoids isolated from paprika fruits
- Author
- PERUCKA, Irena1 ; MATERSKA, Małgorzata1
[1] Department of Chemistry, Agricultural University, Lublin, Poland - Source
Polish journal of food and nutrition sciences. 2003, Vol 12, Num 2, pp 15-18, 4 p ; ref : 14 ref
- ISSN
- 1230-0322
- Scientific domain
- Food science technology; Nutrition, obesity, metabolic disorders
- Publisher
- Institute of Animal Reproduction, Olsztyn
/
Polish Academy of Sciences, Olsztyn
- Publication country
- Poland
- Document type
- Article
- Language
- English
- Author keyword
- antioxidant activity antioxidants capsaicinoids paprika
- Keyword (fr)
- Antioxydant Fruit Paprika Epice
- Keyword (en)
- Antioxidant Fruit Paprika Spice
- Keyword (es)
- Antioxidante Fruto Paprika Especia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14848839
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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