Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages.

P.A. Luning, Th. de Rijk, H.J. Wichers, J.P. Roozen

Research output: Contribution to journalArticleAcademicpeer-review

101 Citations (Scopus)
Original languageEnglish
Pages (from-to)977-983
JournalJournal of Agricultural and Food Chemistry
Volume42
DOIs
Publication statusPublished - 1994

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