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Cogent Food & Agriculture Volume 2, 2016 - Issue 1
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Short Communication

Evaluation of antioxidant potential of pepper sauce (Capsicum frutescens L.)

Pamela Freire de Moura PereiraInstitute of Exact and Earth Sciences, Federal University of Mato Grosso (UFMT), Rodovia BR-070, Km 5, Barra do Garças78600-000, Mato Grosso MT, BrazilORCID Iconhttps://orcid.org/0000-0003-0991-7678View further author information
ORCID Icon,
Mercia Aurelia Goncalves LeiteInstitute of Exact and Earth Sciences, Federal University of Mato Grosso (UFMT), Rodovia BR-070, Km 5, Barra do Garças78600-000, Mato Grosso MT, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-7045-3556View further author information
ORCID Icon,
Luciana Costa LimaInstitute of Exact and Earth Sciences, Federal University of Mato Grosso (UFMT), Rodovia BR-070, Km 5, Barra do Garças78600-000, Mato Grosso MT, BrazilView further author information
&
Ricardo StefaniInstitute of Exact and Earth Sciences, Federal University of Mato Grosso (UFMT), Rodovia BR-070, Km 5, Barra do Garças78600-000, Mato Grosso MT, BrazilView further author information
|
Fatih YildizMiddle East Technical University, TurkeyView further author information
(Reviewing Editor)
Article: 1134381 | Received 23 Oct 2015, Accepted 02 Dec 2015, Published online: 08 Feb 2016

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