Capsicum — Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli

Govindarajan, V S; Salzer, Uwe J.

doi:10.1080/10408398609527437

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Capsicum — Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli

Author(s): V. S. Govindarajan , Uwe J. Salzer

Publication date Created: January 1986

Publication date (Print): January 1986

Journal: C R C Critical Reviews in Food Science and Nutrition

Publisher: Informa UK Limited

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Gas-liquid partition chromatography; the separation and micro-estimation of volatile fatty acids from formic acid to dodecanoic acid.

A T JAMES, A J P MARTIN (1952)

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The Biochemistry of the Carotenoids

T W Goodwin (1980)

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Odour thresholds of some organic compounds associated with food flavours

Ron Buttery, D G Guadagni, S Okano (1963)

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Journal

Title: C R C Critical Reviews in Food Science and Nutrition

Abbreviated Title: C R C Critical Reviews in Food Science and Nutrition

Publisher: Informa UK Limited

ISSN (Print): 0099-0248

Publication date Created: January 1986

Publication date (Print): January 1986

Volume: 24

Issue: 3

Pages: 245-355

Article

DOI: 10.1080/10408398609527437

SO-VID: 4211461d-529a-4b40-b044-c9c959bc095b

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