Effect of traditional dehydration processing of pepper jalapeno rayado (Capsicum annuum) on secondary metabolites with antioxidant activity
Jalapeno rayado peppers (Capsicum annuum) are usually subjected to a traditional smoke-dehydration process using Quercus sp. This treatment provides peppers with their characteristic functional attributes. To differentiate the production of antioxidant metabolites during the dehydration-smoking proc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2017.1406407 |