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Page 1
Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods.
Antioxidants (Basel). 2019 Sep 2;8(9):364. doi: 10.3390/antiox8090364.
Antioxidants (Basel). 2019.
PMID: 31480665
Free PMC article.
The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties.
Hamed M, Holm DG, Bartolo M, Raigond P, Sathuvalli V, Jayanty SS.
Hamed M, et al.
Foods. 2021 Aug 11;10(8):1849. doi: 10.3390/foods10081849.
Foods. 2021.
PMID: 34441626
Free PMC article.
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