Bioaccessibility of bioactive compounds and associated compounds to the indigestible fraction after in vitro digestion of three dry Capsicum annuum varieties
{{output}}
Mexico has a wide variety of dry chilies used in Mexican food preparation because they are spicy, a property related to the bioactive compound named capsaicin. Apart from capsaicin, dry chilies have compounds such as phenolic compounds and tocopherols. Except ... ...
