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The effects of maturity on chilli pepper volatile components determined by SDE, GC-MS and HPLC

Rong Liu1, Ke Xiong, Xiongze Dai

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Hua Qing Dong Lu, Haidian, Beijing 100083, PR China.

Natural Product Communications
|July 10, 2010
PubMed

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