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Nutritional changes in powdered red pepper upon in vitro infection of Aspergillus flavus
Quantitative losses in various biochemical constituents like capsaicin, carotenes, ascorbic acid, polyphenols, mineral matter, sugars (soluble and insoluble), protein and fat were estimated after the successful growth of Aspergillus flavus for 30 days on powdered red pepper. The fungal biomass was m...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Sociedade Brasileira de Microbiologia
2009
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768520/ https://www.ncbi.nlm.nih.gov/pubmed/24031333 http://dx.doi.org/10.1590/S1517-838220090001000024 |