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 journalArticleAcademicpeer-review

    50 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)1493-1500
    JournalJournal of Agricultural and Food Chemistry
    Issue number6
    Publication statusPublished - 1995


    • bell pepper
    • Capsicum annuum
    • flavor
    • linoleic acid
    • linolenic acid
    • lipoxygenase

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