For Publishers
DiscoveryMetadataPeer reviewHostingPublishing
For Researchers
JoinPublishReviewCollect
Register
Blog
About
Search
Advanced search
My ScienceOpen
Search
For Publishers
For Researchers
Blog
About
12
views
0
references
 Top references
cited by
56
    
0 reviews
 Review
0
comments
 Comment
0
recommends
+1 Recommend
0 collections
    0
    shares
      3,933
      similar
       All similar
      • Record: found
      • Abstract: not found
      • Article: not found

      Effect of cooking on the antioxidant properties of coloured peppers

      Author(s): , , , , ,
      Publication date Created:
      Publication date (Print):
      Journal: Food Chemistry
      Publisher: Elsevier BV

      Read this article at

      ScienceOpenPublisher
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Related collections

          Author and article information

          Journal
          Title: Food Chemistry
          Abbreviated Title: Food Chemistry
          Publisher: Elsevier BV
          ISSN (Print): 03088146
          Publication date Created: November 2008
          Publication date (Print): November 2008
          Volume: 111
          Issue: 1
          Pages: 20-28
          Article
          DOI: 10.1016/j.foodchem.2008.03.022
          SO-VID: debbf6d5-1633-49f6-be6b-bca67adb6d6b
          Copyright © © 2008
          History

          Data availability:

          Comments

          Comment on this article

          scite_

          Similar content3,933

          See all similar

          Cited by54

          See all cited by