Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds

P.A. Luning; A.T. Carey; J.P. Roozen; H.J. Wichers

doi:10.1021/jf00054a015

Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds

P.A. Luning, A.T. Carey, J.P. Roozen, H.J. Wichers

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	1493-1500
Journal	Journal of Agricultural and Food Chemistry
Volume	43
Issue number	6
DOIs	https://doi.org/10.1021/jf00054a015
Publication status	Published - 1995

Keywords

bell pepper
Capsicum annuum
flavor
linoleic acid
linolenic acid
lipoxygenase

Access to Document

10.1021/jf00054a015

Cite this

@article{b51655a7e7fb434d9269bcd757e7770f,

title = "Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds",

keywords = "bell pepper, Capsicum annuum, flavor, linoleic acid, linolenic acid, lipoxygenase",

author = "P.A. Luning and A.T. Carey and J.P. Roozen and H.J. Wichers",

year = "1995",

doi = "10.1021/jf00054a015",

language = "English",

volume = "43",

pages = "1493--1500",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "6",

}

TY - JOUR

T1 - Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds

AU - Luning, P.A.

AU - Carey, A.T.

AU - Roozen, J.P.

AU - Wichers, H.J.

PY - 1995

Y1 - 1995

KW - bell pepper

KW - Capsicum annuum

KW - flavor

KW - linoleic acid

KW - linolenic acid

KW - lipoxygenase

U2 - 10.1021/jf00054a015

DO - 10.1021/jf00054a015

M3 - Article

SN - 0021-8561

VL - 43

SP - 1493

EP - 1500

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 6

ER -