Author:
Mazida M.M.,Salleh M.M.,Osman H.
Reference25 articles.
1. Belitz, H.D., Grosch, W. (1999). Aroma Substances in Food Chemistry, 2nd Edition. Springer, Berlin.
2. Statistical for Experimental;Box,1978
3. Characterization of some volatile constituents of bell peppers;Buttery;Journal of Agricultural and Food Chemistry,1969
4. GC/MS and sensory analysis of volatiles from three cultivars of capsicum;Chitwood;Food Chemistry,1983
5. Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder;Cremer;Journal of Agricultural and Food Chemistry,2000
Cited by
81 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献