Iqbal, Q.; Amjad, M.; Asi, M.R.; Ariño, A.; Ziaf, K.; Nawaz, A.; Ahmad, T.
Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures. Foods 2015, 4, 51-64.
https://doi.org/10.3390/foods4020051
AMA Style
Iqbal Q, Amjad M, Asi MR, Ariño A, Ziaf K, Nawaz A, Ahmad T.
Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures. Foods. 2015; 4(2):51-64.
https://doi.org/10.3390/foods4020051
Chicago/Turabian Style
Iqbal, Qumer, Muhammad Amjad, Muhammad Rafique Asi, Agustin Ariño, Khurram Ziaf, Aamir Nawaz, and Tanveer Ahmad.
2015. "Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures" Foods 4, no. 2: 51-64.
https://doi.org/10.3390/foods4020051
APA Style
Iqbal, Q., Amjad, M., Asi, M. R., Ariño, A., Ziaf, K., Nawaz, A., & Ahmad, T.
(2015). Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures. Foods, 4(2), 51-64.
https://doi.org/10.3390/foods4020051