Efeitos da embalagem e do tempo de armazenamento sobre a intensidade de coloração do pó de pimentão (Capsicum annuum L.)
Palabras clave:
tempo de armazenamento, perda de cor, embalagem permeável, embalagem impermeável, pigmentos de pimentãoResumen
This experiment was designed to study the effects of packaging materials and storage time on color retention of paprikas made from different varieties of red pepper (Capsicum annuum L.).
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