Home/Publications/Cervantes-Paz, B., J de Ornelas-Paz, E.M. Yahia, A.A . Gardea-Bejar, P.B. Zamudio-Flores, and E. Ochoa-Reyes. 2013. Effect of heat processing on the profile of pigments and antioxidant capacity of jalapeño peppers at intermediate ripening stages. Proceedings of the 7 th International Congress on Pigments in Food, 18-21 June 2013, Novara, Italy, p. 183-186.
Cervantes-Paz, B., J de Ornelas-Paz, E.M. Yahia, A.A . Gardea-Bejar, P.B. Zamudio-Flores, and E. Ochoa-Reyes. 2013. Effect of heat processing on the profile of pigments and antioxidant capacity of jalapeño peppers at intermediate ripening stages. Proceedings of the 7 th International Congress on Pigments in Food, 18-21 June 2013, Novara, Italy, p. 183-186.