Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry
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DOI: 10.1007/s00217-019-03378-x
Abstract: The volatile fraction investigated by means of HS-SPME/GC–MS technique, the extractable color in terms of ASTA units, and the pungency measured on the Schoville scale of different experimental Capsicum annuum powders, designed for food industry,… read more here.
Keywords: capsicum annuum; extractable color; volatile fraction;