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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Original Article

Total phenolics, capsaicinoids, antioxidant activity, and α-glucosidase inhibitory activity of three varieties of pepper seeds

Yida Liua College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
,
Yulian Chenb Department of Research and Development, Hunan Yancun Ecological Farming Technology Co., Ltd, Changsha, ChinaView further author information
,
Yuanliang Wanga College of Food Science and Technology, Hunan Agricultural University, Changsha, China;c Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha, ChinaView further author information
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Jiaxu Chena College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Yuxin Huanga College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
,
Yingzi Yana College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Luoming Lia College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Zongjun Lia College of Food Science and Technology, Hunan Agricultural University, Changsha, China;c Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha, ChinaView further author information
,
Youhua Rena College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
&
Yu Xiaoa College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaCorrespondence[email protected] [email protected]
View further author information
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Pages 1016-1035 | Received 10 Feb 2020, Accepted 26 May 2020, Published online: 16 Jun 2020

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