| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399245 | Food Research International | 2012 | 10 Pages |
Abstract
⺠The volatiles of three Brazilian peppers were analyzed by SPME and GC-MS. ⺠A total of 168 compounds were identified in the three Capsicum peppers. ⺠Decreases in the volatiles were found, when the maturity stages were compared. ⺠In the Capsicum baccatum most of the volatiles disappeared during ripening.
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Authors
Stanislau Bogusz Junior, Arlete Marchi Tavares, José Teixeira Filho, Claudia Alcaraz Zini, Helena Teixeira Godoy,