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

Author: Kollmannsberger Hubert   Rodríguez-Burruezo Adrián   Nitz Siegfried   Nuez Fernando  

Publisher: John Wiley & Sons Inc

ISSN: 1097-0010

Source: Journal of the Science of Food and Agriculture, Vol.91, Iss.9, 2011-07, pp. : 1598-1611

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