Home/Publications/Braulio Cervantes-Paz, Elhadi M. Yahia , José de Jesús Ornelas-Paz, Claudia I. Victoria-Campos, Vrani Ibarra-Junquera, Jaime David Pérez-Martínez, Pilar Escalante-Minakata. 2014 . Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chemistry 146;188–196.
Braulio Cervantes-Paz, Elhadi M. Yahia , José de Jesús Ornelas-Paz, Claudia I. Victoria-Campos, Vrani Ibarra-Junquera, Jaime David Pérez-Martínez, Pilar Escalante-Minakata. 2014 . Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chemistry 146;188–196.