Dynamic changes in volatile flavor compounds and capsaicinoids and their interrelationships in eight chili pepper cultivars across three ripening stages.
Overview & Synopsis
Open access biomedical research article published in Food Chem X.
Indexed from repository: PubMed Central
(
pmc.ncbi.nlm.nih.gov)
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Document Information
| Document Title | Dynamic changes in volatile flavor compounds and capsaicinoids and their interrelationships in eight chili pepper cultivars across three ripening stages. |
|---|---|
| Author / Organization | Jia Q, Bi W, Yang T, Zhang R, Han J, Sha H, Wang Y, Han D, Zhu Z, Su D |
| Subject & Discipline | Food Chem X |
| Categories | Medicine & Health |
| Publication Year | 2026 |
| License / Rights | Open Access / Creative Commons |
| Resource Verification | Listed PDF (Verification Pending) |
| Original Host Website |
PubMed Central
(pmc.ncbi.nlm.nih.gov)
|
| File Format | application/pdf (Portable Document Format) |
| Language | EN |
| Catalog ID | DOC-85269 |
| Original Source Link | Visit Source Page on pmc.ncbi.nlm.nih.gov » |