CAPSICUM - PRODUCTION, TECHNOLOGY, CHEMISTRY, AND QUALITY .3. CHEMISTRY OF THE COLOR, AROMA, AND PUNGENCY STIMULI

被引：78

作者：

GOVINDARAJAN, VS ^{[1
]}

机构：

[1] CENT FOOD TECHNOL RES INST,SENSORY EVALUAT DISCIPLINE,MYSORE 570013,KARNATAKA,INDIA

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1986年 / 24卷 / 03期

关键词：

D O I：

10.1080/10408398609527437

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：245 / 355

页数：111

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