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Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper |
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| Authors: | Mehmet Musa Özcan Nurhan Uslu Nazife Sultan Efe Ayşe Nur Erdem Zeliha Değerli Duygu Akçay Kulluk Nazlı Can Sağlık |
| Affiliation: | 1. Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey;2. Department of Soil Science, Faculty of Agriculture, Selcuk University, Konya, Turkey;3. Department of Soil Science, Faculty of Agriculture, Selcuk University, Konya, Turkey Contribution: Investigation |
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