Multivariate optimization and HS-SPME/GC-MS analysis of VOCs in red, yellow and purple varieties of Capsicum chinense sp. peppers-Reference-Cited by-同舟云学术

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Multivariate optimization and HS-SPME/GC-MS analysis of VOCs in red, yellow and purple varieties of Capsicum chinense sp. peppers

Published:2006-04 Issue:2 Volume:82 Page:142-149
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Sousa Eliane Teixeira,de M. Rodrigues Frederico,Martins Cláudio C.,de Oliveira Fabio Santos,de P. Pereira Pedro Afonso,de Andrade Jailson B.

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference27 articles.

1. Formation and transformation of pigments during the fruit ripening of Capsicum annuum Cv. Bola and Agridulce

2. Source Book of Flavors;Heath,1981

3. Pimentas do gênero Capsicum cultivadas em Roraima, Amazônia Brasileira. I. Espécies domesticadas

4. The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine

5. Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: affinin and capsaicin

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