Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
Author:
Affiliation:
1. Université Sultan Moulay Slimane, Marrocos
2. Universidad Politécnica de Cartagena, Spain
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v33n3/aop_cta_6067.pdf
Reference72 articles.
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2. Lipids of Capsicum annuum fruit pulp;ASILBEKOVA D. T.;Chemistry of Natural Compounds,2003
3. ASTA Cleanliness specifications for spices, seeds, and herbs,1999
4. Official Methods of Analysis of the Association of Official Analytical Chemists International;HORWITZ W.,2002
5. Microbiological quality of some retail spices in India;BANERJEE M.;Food Research International,2003
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