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Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder

  • Rivas M
  • Vignale D
  • Ordoñez R
  • et al.
Food and Nutrition Sciences (2014) 05(08) 715-724
DOI: 10.4236/fns.2014.58081
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Abstract

Fil: Rivas, Marisa Ayelen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina

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APA

Rivas, M., Vignale, D., Ordoñez, R. M., Zampini, I. C., Alberto, M. R., Sayago, J. E., & Isla, M. I. (2014). Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder. Food and Nutrition Sciences, 05(08), 715–724. https://doi.org/10.4236/fns.2014.58081

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