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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

ارتقاء امنیت وب با وف ایرانی