Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity
Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity
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Publisher
New York: Springer US
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Language
English
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Publisher
New York: Springer US
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Contents
Capsicum
spp. fruit is one of the most produced vegetables around the world, and it is consumed both as fresh vegetable and as a spice like a food additive for their characteristic red color and, in many cases, its pungency. In addition to its economic importance, the bioactivity of some important compounds such as capsaicinoids and carotenoids...
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Full title
Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity
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TN_cdi_proquest_journals_2410847526
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2410847526
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ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-016-1793-z
