文章基本信息

标题：Research Progress on Nutrient Composition of Green Pepper
本地全文：下载
作者：Zhengwei Xie ; Wanyun Peng ; Qianqian Ma 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2021
卷号：251
页码：2064
DOI：10.1051/e3sconf/202125102064
出版社：EDP Sciences
其他摘要：Green pepper is an important traditional spices in China, with food flavor and various pharmacological functions. Based on the literature at home and abroad, the nutritional components of green pepper are systematically reviewed to provide a theoretical basis for the comprehensive utilization of green pepper.