Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products-Reference-Cited by-同舟云学术

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Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products

Published:2010-07-21 Issue: Volume: Page:909-934
ISSN:
Container-title:Handbook of Fruit and Vegetable Flavors
language:
Short-container-title:

Author:

Fernández-García Elisabet,Pérez-Gálvez Antonio

Publisher

John Wiley & Sons, Inc.

Reference110 articles.

1. The chemistry of paprika;Anu;Indian Spices,2000

2. Rapid sample preparation method for HPLC analysis of capsaicinoids in capsicum fruits and oleoresins;Attuquayefio;J Agric Food Chem,1987

3. Colorimetric determination of capsaicin in capsicum fruits;Bajaj;J Assoc Off Anal Chem,1980

Cited by 1 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

1. Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper ( C apsicum annuum );European Journal of Lipid Science and Technology;2013-11-08

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