ISBN 3-934767-35-4

3-934767-35-4, Reihe Lebensmittelchemie

Michaela Zimmermann
Important flavor compounds of bell pepper (Capsicum annuum var. annuum) - Characterization of flavor differences depending on origin and drying procedure

165 Seiten, Dissertation Technische Universität München (2001), Softcover, A5

Zusammenfassung / Abstract