Aroma Changes in Fresh Bell Peppers (Capsicum annuum) after Hot-air Drying
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb04571.x/fullpdf
Reference18 articles.
1. GC/MS and sensory analysis of volatiles from three cultivars of Capsicum
2. Capsicum‐production, technology, chemistry, and quality part 1: History, botany, cultivation, and primary processing
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