Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri)
Canelo pepper is produced with the fruit of Drimys winteri (Winteraceae family). Driven by gourmet cuisine, this product is becoming increasingly in demand. The aim of this work was to study the effect of two drying conditions on the composition of the volatile compounds of Canelo pepper from Ushuai...
| Main Authors: | , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Update Publishing House
2021
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/8698 https://updatepublishing.com/journal/index.php/jp/article/view/6297 https://doi.org/10.25081/jp.2020.v12.6297 |
Similar Items: Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri)
- Reconstruction and characterization of full-length begomovirus and alphasatellite genomes infecting pepper through metagenomics
- Volatile organic compounds characterized from grapevine (Vitis vinifera L. cv. Malbec) berries increase at pre-harvest and in response to UV-B radiation
- Fruit flesh volatile and carotenoid profile analysis within the Cucumis melo L. species reveals unexploited variability for future genetic breeding
- An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
- Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
- Pimienta negra