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Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

Stanislau Bogusz1, Silvia H Libardi1, Fernanda Fg Dias2

  • 1São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo, Brazil.

Journal of the Science of Food and Agriculture
|June 3, 2017
PubMed
Abstract

Keywords:
C. baccatum (Willd.) EshbaughC. chinense Jacq.Capsicum frutescens L.bioactive compounds

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