JournalWhole
 (2009)

Effect of air-drying temperature on physic chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian).

Vega-Gálvez, A; Di Scala, K; Rodríguez, K; Lemus-Mondaca, R; Miranda, M; López, J; Pérez-Won, M.O; Finglas, P; Aluko, R.; Amarowicz, R.; Andrade, P.; Anema, S.G.; Banoub, J.H.; Barreira, J.C.M.; Battino, M.; et. al.