LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles
Haşim Kelebek, Onur Sevindik, Türkan Uzlaşır, Serkan Selli
Topics & Concepts
PepperChemistryLuteolinFood scienceFlavonoidKaempferolCapsaicinCapsicum annuumAleppo PineHorticultureBotanyAntioxidantBiologyBiochemistryReceptorPinus <genus>Phytochemicals and Antioxidant ActivitiesPiperaceae Chemical and Biological StudiesEssential Oils and Antimicrobial Activity