Pérez-Gálvez, A., Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC), Spain
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Grasas y Aceites Vol. 52 No. 5 (2001) - Research
Influence of the slow drying at low-temperature in the carotenoid content of two pepper varieties (Capsicum annuum L.). Biosynthetic and/or degradative balance as a function of the processing conditions
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