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Original

The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.)

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Pages 45-51 | Published online: 06 Jul 2009

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Misbah Hussain, Muhammad Tariq Qamar & Dildar Ahmed. (2022) Microwave- and ultrasound-assisted extraction of capsaicin from Capsicum annuum using deep eutectic solvents. International Journal of Vegetable Science 28:4, pages 312-319.
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Keithellakpam Sanatombi & Sanatombi Rajkumari. (2020) Effect of Processing on Quality of Pepper: A Review. Food Reviews International 36:6, pages 626-643.
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Nesrin Firat Korkutata & Arzu Kavaz. (2015) A Comparative Study of Ascorbic Acid and Capsaicinoid Contents in Red Hot Peppers (Capsicum annum L.) Grown in Southeastern Anatolia Region. International Journal of Food Properties 18:4, pages 725-734.
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P. H. S. Santos & M. A. Silva. (2008) Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review. Drying Technology 26:12, pages 1421-1437.
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