Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy
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DOI: 10.1080/00032719.2016.1265532
Abstract: ABSTRACT Dehydration of peppers (Capsicum annuum) is a widely used preservation method. In this study, sun- and hot air-dried red peppers were analyzed for American Spice Trade Association color units, capsaicin, dihydrocapsaicin, organic acids, and… read more here.
Keywords: peppers capsicum; capsicum annuum; spectroscopy; red peppers ... See more keywords