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Capsaicinoid profile of soft-flesh Capsicum spp. genotypes according to the purée production method

-Zavala DJ, Quintero-Ramos A, Jiménez-Castro J, Talamás-Abbud R, Barnard J, Balandrán-Quintana R R. Effect of stepwise blanching and calcium chloride solution on texture and structural properties of jalapeńo peppers in brine. Food Technol Biotechnol 2009; 47:464-470. 11. Tunde-Akintunde TY. Effect of pretreatment on drying time and quality of chilli pepper. J Food Proc Pres 2010; 34:595-608. 12. Rhim JW, Hong SI. Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder. Food Sci. Biotechnol 2011

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