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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