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Protective effect of cyclodextrins on the quality parameters of roast preserved pepper

A Serrano-Martínez1, M I Fortea1, C Lucas-Abellán1

  • 1Dpto. de Tecnología de la Alimentación y Nutrición. Universidad Católica de Murcia. Avenida de los Jerónimos s/n. Guadalupe, Murcia, Spain.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|February 11, 2016
PubMed

Keywords:
Total phenolicantioxidant activitycyclodextrinsroast preserved peppersvitamin C

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