Influence of the Phenological Stage and Harvest Date on the Bioactive Compounds Content of Green Pepper Fruit

Green pepper fruit is often consumed before it is completely ripe. However, the influence of the phenological stage in which the green pepper is consumed as a potential influencing factor in its bioactive compounds content and antioxidant capacity remains unknown. In addition, no literature is avail...

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Detalles Bibliográficos
Autores principales: Dobón-Suárez, Alicia, Giménez, María J., Castillo, Salvador, García-Pastor, María E., Zapata, Pedro J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8196862/
https://www.ncbi.nlm.nih.gov/pubmed/34067307
http://dx.doi.org/10.3390/molecules26113099

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8196862/
https://www.ncbi.nlm.nih.gov/pubmed/34067307
http://dx.doi.org/10.3390/molecules26113099

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