Content and stability of .alpha.-tocopherol in fresh and dehydrated pepper fruits (Capsicum annuum L.)
- 1 November 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (6) , 1316-1318
- https://doi.org/10.1021/jf60226a057
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): PEROXIDASE ACTIVITYJournal of Food Science, 1977
- Stability of .alpha.-tocopherol during alfalfa dehydration and storageJournal of Agricultural and Food Chemistry, 1968
- Alpha-Tocopherol Content of FoodsThe American Journal of Clinical Nutrition, 1965
- Vitamin E Content of Vegetable Oils and FatsJournal of Nutrition, 1963
- Tocopherol contents of vegetables and fruitsBritish Journal of Nutrition, 1963
- Influences of Storage and Processing on the Retention of Vitamin E in FoodsPublished by Elsevier ,1962
- Nutritional Value of Dehydrated FoodsJournal of the American Dietetic Association, 1961