The impact of varieties, ripeness, and heat treatment on the retention of vitamin C and content of soluble solids in sweet pepper

The impact of varieties, ripeness, and heat treatment on the retention of vitamin C and content of soluble solids in sweet pepper

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Bibliographic Details
Main Authors: Magdaléna Valšíková, Marián Rehuš, Patrik Komár, Oleg Paulen
Format: Article
Language:English
Published: HACCP Consulting 2017-01-01
Series:Potravinarstvo
Subjects:
sweet pepper
vitamin C
retention
soluble solids
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/754

Internet

http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/754

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