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The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper
The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combinati...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7571178/ https://www.ncbi.nlm.nih.gov/pubmed/32962060 http://dx.doi.org/10.3390/molecules25184287 |