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

Jiaxu Chena College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information

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

Luoming Lia College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information

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

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

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