Impact of volatile composition on the sensorial attributes of dried paprikas

出版年份 2017 全文链接

标题

作者

关键词

Paprika, Drying process, Volatile compounds, Solid-phase microextraction (SPME), GC/MS identification, Sensorial profile

出版物

Volume 100, Issue -, Pages 691-697

出版商

Elsevier BV

发表日期

2017-08-03

DOI

10.1016/j.foodres.2017.07.068

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