Effect of hot-air drying on flavour compounds of bell peppers (Capsicum annuum)-Reference-Cited by-同舟云学术

Effect of hot-air drying on flavour compounds of bell peppers (Capsicum annuum)

Published:1995-07 Issue:3 Volume:68 Page:355-365
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Luning Pieternel A,Ebbenhorst-Seller Truke,de Rijk Theo,Roozen Jacques P

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference44 articles.

1. Xylose-lysine model systems: The effect of pH on the volatile reaction products

2. 1987 Investigations on thermal aroma formation. In: Frontiers of Flavor, ed Elsevier Science Publishers BV, Amsterdam, The Netherlands, pp 575–584.

3. Volatile components of safflower

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