Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
| Image |  |
|---|---|
| Description | scholarly article by Sónia M. Castro et al published April 2008 in Food Chemistry |
| Author/s |
author: Marc E.G. Hendrickx Chantal Smout Ann Van Loey Ivonne Delgadillo |
| Publication date | April 2008 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |