Effect of different solvents on volatile and non-volatile constituents of red bell pepper (Capsicum annuum L.) and their in vitro antioxidant activity
Crossref DOI link: https://doi.org/10.1007/s11694-017-9532-3
Published Online: 2017-05-10
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Prabakaran, Shruthi
Ramu, Lavanya
Veerappan, Sudha
Pemiah, Brindha
Kannappan, Niraimathi
License valid from 2017-05-10