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Year | Number of Results |
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2019 | 1 |
2021 | 1 |
2024 | 0 |
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The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties.
Foods. 2021 Aug 11;10(8):1849. doi: 10.3390/foods10081849.
Foods. 2021.
PMID: 34441626
Free PMC article.
Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods.
Hamed M, Kalita D, Bartolo ME, Jayanty SS.
Hamed M, et al.
Antioxidants (Basel). 2019 Sep 2;8(9):364. doi: 10.3390/antiox8090364.
Antioxidants (Basel). 2019.
PMID: 31480665
Free PMC article.
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