VOLATILE COMPONENTS AND PUNGENCY IN FRESH AND PROCESSED JALAPENO PEPPERS
- 1 November 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (6) , 1809-1811
- https://doi.org/10.1111/j.1365-2621.1978.tb07419.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Oleoresin of Capsicum (Red Chilies)—Some Technological and Chemical AspectsJournal of Food Science, 1964
- The cultivated capsicum peppersEconomic Botany, 1953
- CCCLV.—The relation between chemical constitution and pungency in acid amidesJournal of the Chemical Society, Transactions, 1925