Home/Publications/Victoria-Campos, Claudia, José de Jesús Ornelas-Paz, Elhadi Yahia and Mark Failla. 2013 . Effect of the interaction of heat-processing style and fat type on the micellarization of lipid-soluble pigments from green and red pungent peppers ( Capsicum annuum ). Journal of Agricultural and Food Chemistry 61: 3642-3653. DOI: 10.1021/jf3054559.
Victoria-Campos, Claudia, José de Jesús Ornelas-Paz, Elhadi Yahia and Mark Failla. 2013 . Effect of the interaction of heat-processing style and fat type on the micellarization of lipid-soluble pigments from green and red pungent peppers ( Capsicum annuum ). Journal of Agricultural and Food Chemistry 61: 3642-3653. DOI: 10.1021/jf3054559.