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Listar por palabra clave "GC/MS/olfactometry"

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Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (C. pubescens), two Andean species of chille peppers

Kollmannsberg, Hubert; Rodríguez Burruezo, Adrián; Nitz, Siegfried; Nuez Viñals, Fernando (Wiley, 2011-07)

[EN] BACKGROUND: Aji (Capsicum baccatum L. var. pendulum) and rocoto(Capsicum pubescens R.&P.) are two species of chile pepper used for millennia in Andean cuisine. The introduction of these relatively unknown Capsicum ...

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