Influência do teor de óleo na preservação da cor do pó de pimentão
Keywords:
pimentão vermelho, capsantina capsorubina, carotenóides flavanéides, temperatura armazenamento, teor óleoAbstract
This experiment was conducted to study the relationship between the oil content of 5 varieties of red pepper (Capsicum annuum L.) and color retention of the paprikas derived from each variety.
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