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Heat, Color, and Flavor Compounds in Capsicum Fruit

  • Guzman I
  • Bosland P
  • O’Connell M
Springer New York, (2011), 109-126
DOI: 10.1007/978-1-4419-7299-6_8
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Abstract

This is the first volume to be published under a new series agreement for Recent Advances in Phytochemistry. It provides a good picture of the state of plant (bio) chemistry research in North America, which is indicative of the state of the field worldwide.

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APA

Guzman, I., Bosland, P. W., & O’Connell, M. A. (2011). Heat, Color, and Flavor Compounds in Capsicum Fruit. In The Biological Activity of Phytochemicals (pp. 109–126). Springer New York. https://doi.org/10.1007/978-1-4419-7299-6_8

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