Funding for this research was provided by:
Harran Üniversitesi
This article is maintained by: Elsevier
Article Title: The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2020.128184
Content Type: article
Copyright: © 2020 Elsevier Ltd. All rights reserved.