GC–MS Characterization of Volatile Compounds in Habanero Pepper (Capsicum chinense Jacq.) by Optimization of Headspace Solid-Phase Microextraction Conditions
Crossref DOI link: https://doi.org/10.1007/s12161-014-9980-x
Published Online: 2014-09-03
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cuevas-Glory, Luis F.
Sosa-Moguel, Odri
Pino, Jorge
Sauri-Duch, Enrique
Text and Data Mining valid from 2014-09-03