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

    48 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)1493-1500
    JournalJournal of Agricultural and Food Chemistry
    Volume43
    Issue number6
    DOIs
    Publication statusPublished - 1995

    Keywords

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

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