Analysis of the phenolic compounds of different pepper varieties. Effect of cooking

| Ask | Become a Library member

Analysis of the phenolic compounds of different pepper varieties. Effect of cooking

https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2183027794

Analysis of the phenolic compounds of different pepper varieties. Effect of cooking

About this item

Full title

Analysis of the phenolic compounds of different pepper varieties. Effect of cooking

Author / Creator

Gimenez, Amparo López , López, Adela Abellán Guillen , Cerdá, Begoña , Zafrilla, Pilar and Marhuenda, Javier

Publisher

Salamanca: Ediciones Universidad de Salamanca

Journal title

FarmaJournal, 2019-02, Vol.4 (1), p.198-198

Language

English

Formats

Articles

Publication information

Publisher

Salamanca: Ediciones Universidad de Salamanca

Subjects

Subjects and topics

More information

Alternative Titles

Full title

Analysis of the phenolic compounds of different pepper varieties. Effect of cooking

Authors, Artists and Contributors

Author / Creator

Gimenez, Amparo López
López, Adela Abellán Guillen
Cerdá, Begoña
Zafrilla, Pilar
Marhuenda, Javier

Identifiers

Primary Identifiers

Record Identifier

TN_cdi_proquest_journals_2183027794

Permalink

https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2183027794

Other Identifiers

E-ISSN

2445-1355

How to access this item

Log in as a Library member

Full text available

View in old catalogue

Connecting people and collections

Indigenous engagement

Celebrating and sharing stories of Indigenous Australia, and helping to locate and prioritise Indigenous voices in the Library's collections.

Learning

Resources and programs for school and university students, teachers, families and lifelong learners.

Stories

Showcasing people, places and ideas inspired by the collection and the library community.