Quality of minimally processed yellow bell pepper treated with antioxidants
Antioxidants have been used in vegetable in order to reduce the loss of nutritional value and extend the shelf life. The present study was carried out to evaluate the effect of different antioxidant compounds on the preservation of quality, microbiological and nutritional characteristics of fr...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2014-02-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/14919 |