Changes in volatile compounds of a native Chinese chilli pepper (Capsicum frutescens var) during ripening
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02039.x/fullpdf
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3. Extraction, separation and identification of volatile organic compounds from paprika olesresin (Spanish type);Guadayol;Journal of Agricultural and Food Chemistry,1997
4. Difference in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.);Jiang;Journal of Agricultural and Food Chemistry,2004
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