Impact of volatile composition on the sensorial attributes of dried paprikas

Published 2017 View Full Article

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Title
Impact of volatile composition on the sensorial attributes of dried paprikas
Authors
Keywords
Paprika, Drying process, Volatile compounds, Solid-phase microextraction (SPME), GC/MS identification, Sensorial profile
Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 691-697
Publisher
Elsevier BV
Online
2017-08-03
DOI
10.1016/j.foodres.2017.07.068

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