Root inoculation of green bell pepper (Capsicum annum) with Bacillus amyloliquefaciens BBC047: effect on biochemical composition and antioxidant capacity.
Jonathan Cisternas-JametRicardo Salvatierra-MartínezAntonio Vega-GalvezElsa UribeMaría G GoñiAlexandra StollPublished in: Journal of the science of food and agriculture (2019)
Inoculated green bell peppers have enhanced its functional value and could be considered as an important source of bioactive compounds with elevated antioxidant activity. © 2019 Society of Chemical Industry.
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