Capsicum — Production, technology, chemistry, and quality. Part IV. Evaluation of quality
作者:
V. S. Govindarajan,
D. Rajalakshmi,
Nagin Chand,
UweJ. Salzer,
期刊:
C R C Critical Reviews in Food Science and Nutrition
(Taylor Available online 1987)
卷期:
Volume 25,
issue 3
页码: 185-282
ISSN:0099-0248
年代: 1987
DOI:10.1080/10408398709527453
出版商: Taylor & Francis Group
数据来源: Taylor
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