Capsicum — production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences-Reference-Cited by-同舟云学术

Capsicum — production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences

Published:1991-01 Issue:6 Volume:29 Page:435-474
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Govindarajan V. S.,Sathyanarayana M. N.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408399109527536

Reference199 articles.

1. Capsicum‐production, technology, chemistry, and quality part 1: History, botany, cultivation, and primary processing

2. Capsicum — production, technology, chemistry, and quality — part II. Processed products, standards, world production and trade

3. Capsicum — Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli

4. Capsicum — Production, technology, chemistry, and quality. Part IV. Evaluation of quality

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