Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID

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ژورنال

عنوان ژورنال: Food Science and Technology

سال: 2021

ISSN: 1678-457X,0101-2061

DOI: 10.1590/fst.18020