Capsicum - production, technology, chemistry, and quality. III. Chemistry of the color, aroma, and pungency stimuli.

Govindarajan, V. S. (1986) Capsicum - production, technology, chemistry, and quality. III. Chemistry of the color, aroma, and pungency stimuli. CRC Critical Reviews in Food Science and Nutrition, 24 (3). 245-255, 177 ref..

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Item Type:	Article
Uncontrolled Keywords:	capsicum; chemistry, functional components
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Sep 2010 11:48
Last Modified:	09 Sep 2010 11:48
URI:	http://ir.cftri.res.in/id/eprint/3272

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