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Publikováno v:
Journal of the Science of Food and Agriculture. 68:355-365
The influence of hot-air drying on the composition of both volatile and non-volatile flavour compounds of different Dutch bell pepper cultivars was investigated. Contents of glucose, fructose, ascorbic, citric, and oxalic acid decreased significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc37323f41d1f6d7c262e6e5a847210c
https://doi.org/10.1002/jsfa.2740680315
https://doi.org/10.1002/jsfa.2740680315
