Published in
Wiley, International Journal of Food Science + Technology, 4(51), p. 842-853, 2016
DOI: 10.1111/ijfs.13050
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Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process
Journal article published in 2016 by
Linyan Zhou,
Zhenzhen Cao,
Jinfeng Bi,
Jianyong Yi,
Qinqin Chen,
Xinye Wu,
Mo Zhou
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