EVOLUTION OF THE AROMATIC FRACTION IN RED PEPPER FOR PAPRIKA DURING LA VERA REGION TRADITIONAL DRYING PROCESS.
| Autor: | Vidal Aragón, M. C.1, Lozano, M.2 mlozano@eic.juntaex.es, De Espinosa, V. Montero2 |
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| Zdroj: | Journal of Food Quality. Jun2005, Vol. 28 Issue 3, p211-221. 11p. 4 Charts, 1 Graph. |
| Databáze: | Business Source Ultimate |
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