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Polyphenols and carotenoids in pickled bell pepper from organic and conventional production

Ewelina Hallmann1, Krystian Marszałek2, Janusz Lipowski2

  • 1Warsaw University of Life Sciences-SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Chair of Organic Food, Nowoursynowska 159c, 02-776 Warsaw, Poland.

Food Chemistry
|December 26, 2018
PubMed

Keywords:
Bell pepperCarotenoidsConventionalFlavonoidsOrganicPicklePolyphenols

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