Changes in volatile compounds of a native Chinese chilli pepper (Capsicum frutescens var) during ripening

International Journal of Food Science and Technology

Volumn 44, Issue 12, 2009, Pages 2470-2475

  Liu, Rong ^a   Xiong, Ke ^a   Chao Luo, Yang ^a   Ze Dai, Xiong ^b   Min Liu, Zhi ^c   Tong Xue, Wen ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Hunan Academy of Agricultural Sciences   (China)

^c HUNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Colour; Gas chromatography and mass spectrometry; Principal component analysis

Indexed keywords

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM FRUTESCENS;

EID: 70450182103     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02039.x     Document Type: Article

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