ICAR Research Data Repository for Knowledge Management
Capsicum - production, technology, chemistry, and quality. III. Chemistry of the color, aroma, and pungency stimuli.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3272/
CRC-15-86 |
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| Title |
Capsicum - production, technology, chemistry, and quality. III. Chemistry of the color, aroma, and pungency stimuli.
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| Creator |
Govindarajan, V. S.
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| Subject |
30 Spices/Condiments
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| Date |
1986
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3272/1/crc_food_sci_%26_nutrition_24%283%29_245-.pdf
Govindarajan, V. S. (1986) Capsicum - production, technology, chemistry, and quality. III. Chemistry of the color, aroma, and pungency stimuli. CRC Critical Reviews in Food Science and Nutrition, 24 (3). 245-255, 177 ref.. |
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