## Abstract The steam volatile components of chile pepper (__Capsicum annuum__ L. var. __glabriusculum__) at two ripening stages (green and red) were analysed using GC and GCโMS; 140 constituents were identified, of which hexyl isopentanoate, hexyl 2โmethylbutanoate, limonene, hexyl isohexanoate, (
โฆ LIBER โฆ
Antioxidant activity and characterization of volatile extracts of Capsicum annuum L. and Allium spp.
โ Scribed by Hae-Won Jang; Mi-Hyun Ka; Kwang-Geun Lee
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 195 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0882-5734
- DOI
- 10.1002/ffj.1872
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