Some Important Chemical and Aroma Characteristics of Some New Pepper Cultivars (Capsicum annuum L cv A30706 F1, Capsicum annuum L cv Kılçık F1, Capsicum annuum L cv Bitter F1)
Author:
Publisher
Ondokuz Mayis University
Subject
Applied Mathematics,General Mathematics
Reference40 articles.
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3. Bernardo A, Martinez S, Alvarez M, Fernandez A, Lopez M (2008). The composıtıon of two spanısh pepper varıetıes (Fresno de la vega and Benavente-los valles) ın dıfferent rıpenıng stages. Journal of Food Quality, 31: 701–716.
4. Bozok F, Kafkas E, Büyükalaca S (2018). Türkiye’nin Adana ilinden toplanan Suillus collinitus (Fr.)’un uçucu aroma kompozisyonunun belirlenmesi. Gıda Bilim ve Teknoloji Dergisi, 6(4): 486-489.
5. Buttery RG, Seifert RM, Guadagni DG, Ling LC (1969). Characterization of some volatile constituents of bell peppers. J. Agr. Food Chem, VOL. 17, NO. 6, 1322-1327.
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