Effects of Cooking Methods on Antioxidant Activity and Acrylamide Formation in Red Bell Pepper ()

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2024 Aug 15

PMID 39145123

Authors

Wanting Zhao

Yangjian Xu

Jeongyeon Kim

Jo-Won Lee

Mun Yhung Jung

BoKyung Moon

Affiliations

Soon will be listed here.

Abstract

Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01623-y.

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