Research Article
Effect of Different Blanching Methods and Period of Frozen Storage on Enzyme Activities and Some Quality Criterias of Hot and Sweet Red Peppers (Capsicum annuum L.)
H. H. Orak and M. Demirci
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Kumar, R., N. Dwivedi, R.K. Singh, S. Kumar, V.P. Rai and M. Singh, 2011. A review on molecular characterization of pepper for capsaicin and oleoresin. Int. J. Plant Breed. Genet., 5: 99-110. CrossRefDirect Link |
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