Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-019-03378-x.pdf
Reference30 articles.
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3. Barbero GF, Liazid A, Palma M, Barroso CG (2007) Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan. Food Chem 104:1682–1686
4. Tepić AN, Vujičić BL (2004) Colour change in pepper (Capsicum annuum) during storage. APTEFF 35:59–64
5. Deli J, Molnar P (2002) Paprika carotenoids: analysis, isolation, structure elucidation. Curr Org Chem 6:1197–1219
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