Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper ( Capsicum annuum L. ).
WanTing ZhaoYangJian XuJeongYeon KimJo-Won LeeMun Yhung JungBoKyung MoonPublished in: Food science and biotechnology (2024)
The online version contains supplementary material available at 10.1007/s10068-024-01623-y.