Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika

This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decompositi...

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Detalles Bibliográficos
Autores principales: Dippong, Thomas, Senila, Lacrimioara, Muresan, Laura Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217127/
https://www.ncbi.nlm.nih.gov/pubmed/37238859
http://dx.doi.org/10.3390/foods12102041

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217127/
https://www.ncbi.nlm.nih.gov/pubmed/37238859
http://dx.doi.org/10.3390/foods12102041

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