- English
- فارسی
Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum). Journal of Food and Agricultural Technology. 63(14), 51-62. http://fsct.modares.ac.ir/arti
Chenani Saleh N., Hossein Goli S.A., Keramat J., Mehdipour L., Haghighi M.
In Persian with Eng. Abstract
Month/Season:
December
Year:
2016