Home/Publications/Claudia I. Victoria-Campos, José de Jesús Ornelas-Paz, Elhadi M. Yahia , Jorge A. Jiménez-Castro, Braulio Cervantes-Paz, Vrani Ibarra-Junquera, Jaime David Pérez-Martínez, Paul B. Zamudio-Flores, and Pilar Escalante-Minakata. 2013 . Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers. J. Agric. Food Chem. 61: 9938-9949.
Claudia I. Victoria-Campos, José de Jesús Ornelas-Paz, Elhadi M. Yahia , Jorge A. Jiménez-Castro, Braulio Cervantes-Paz, Vrani Ibarra-Junquera, Jaime David Pérez-Martínez, Paul B. Zamudio-Flores, and Pilar Escalante-Minakata. 2013 . Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers. J. Agric. Food Chem. 61: 9938-9949.