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Effect of maturity on the moisture sorption isotherm of chili pepper (Mareko Fana variety)
The moisture sorption isotherm at three maturity levels of the Mareko Fana chili pepper variety (red, brown and green) has been studied in this paper. The sorption isotherm was determined based on the standard static gravimetric method using a glycerol-water mixture in a relative humidity range of 1...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7408329/ https://www.ncbi.nlm.nih.gov/pubmed/32793831 http://dx.doi.org/10.1016/j.heliyon.2020.e04608 |