Changes in Carotenoids and Quality Parameters of Sweet Paprika (<i>Capsicum annuum</i>) After an Accelerated Heat Treatment
Paprika, obtained from dried red pepper (<i>C. annuum</i>), is valued for its characteristic colour and flavour. Its carotenoid content, which is important for both sensory and nutritional quality, varies depending on several factors (agronomic conditions and technological treatment with...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/13/12/1492 |
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