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Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage

Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage

Pérez-Ambrocio A.; Guerrero-Beltrán J.A.; Aparicio-Fernández X.; Ávila-Sosa R.; Hernández-Carranza P.; Cid-Pérez S.; Ochoa-Velasco C.E.
URI: http://repositorio.udlap.mx/xmlui/handle/123456789/5761
Date: 2018

Abstract:

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85028696975&doi=10.1016%2fj.postharvbio.2017.08.023&partnerID=40&md5=fe1850f9954e1f91c4c65a8ca95b0771

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