Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage
Keywords: اسید اسکوربیک (PubChem CID: 54670067); Capsanthin (PubChem CID: 5281228); Capsorubin (PubChem CID: 5281229); β-Cryptoxanthin (PubChem CID: 5281235); Zeaxanthin (PubChem CID: 5280899); Ascorbic acid (PubChem CID: 54670067); Paprika (PubChem CID: 11980947); Capsaicin (PubChem CID: 1548943); 5-H