Garrido-Fernández, J., Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC), Spain

• 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
  Abstract  PDF