Conversion of the aroma of fresh bell peppers (Capsicum annuum) due to hot-air drying

P.A. Luning, D. Yuksel, R.G. van der Vuurst, I.P. Roozen

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

    LanguageUndefined/Unknown
    Title of host publicationCharacterisation of the flavour of fresh bell peppers and its changes after hot-air drying; an instrumental and sensory evaluation
    Pages139-161
    Publication statusPublished - 1995

    Cite this

    Luning, P. A., Yuksel, D., van der Vuurst, R. G., & Roozen, I. P. (1995). Conversion of the aroma of fresh bell peppers (Capsicum annuum) due to hot-air drying. In Characterisation of the flavour of fresh bell peppers and its changes after hot-air drying; an instrumental and sensory evaluation (pp. 139-161)
    Luning, P.A. ; Yuksel, D. ; van der Vuurst, R.G. ; Roozen, I.P. / Conversion of the aroma of fresh bell peppers (Capsicum annuum) due to hot-air drying. Characterisation of the flavour of fresh bell peppers and its changes after hot-air drying; an instrumental and sensory evaluation. 1995. pp. 139-161
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    title = "Conversion of the aroma of fresh bell peppers (Capsicum annuum) due to hot-air drying",
    author = "P.A. Luning and D. Yuksel and {van der Vuurst}, R.G. and I.P. Roozen",
    note = "Ph.D. Thesis by P.A. Luning",
    year = "1995",
    language = "Undefined/Unknown",
    pages = "139--161",
    booktitle = "Characterisation of the flavour of fresh bell peppers and its changes after hot-air drying; an instrumental and sensory evaluation",

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    Luning, PA, Yuksel, D, van der Vuurst, RG & Roozen, IP 1995, Conversion of the aroma of fresh bell peppers (Capsicum annuum) due to hot-air drying. in Characterisation of the flavour of fresh bell peppers and its changes after hot-air drying; an instrumental and sensory evaluation. pp. 139-161.

    Conversion of the aroma of fresh bell peppers (Capsicum annuum) due to hot-air drying. / Luning, P.A.; Yuksel, D.; van der Vuurst, R.G.; Roozen, I.P.

    Characterisation of the flavour of fresh bell peppers and its changes after hot-air drying; an instrumental and sensory evaluation. 1995. p. 139-161.

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

    TY - CHAP

    T1 - Conversion of the aroma of fresh bell peppers (Capsicum annuum) due to hot-air drying

    AU - Luning, P.A.

    AU - Yuksel, D.

    AU - van der Vuurst, R.G.

    AU - Roozen, I.P.

    N1 - Ph.D. Thesis by P.A. Luning

    PY - 1995

    Y1 - 1995

    M3 - Chapter

    SP - 139

    EP - 161

    BT - Characterisation of the flavour of fresh bell peppers and its changes after hot-air drying; an instrumental and sensory evaluation

    ER -

    Luning PA, Yuksel D, van der Vuurst RG, Roozen IP. Conversion of the aroma of fresh bell peppers (Capsicum annuum) due to hot-air drying. In Characterisation of the flavour of fresh bell peppers and its changes after hot-air drying; an instrumental and sensory evaluation. 1995. p. 139-161