Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers
Gamze Güçlü, Duygu Keser, Haşim Kelebek, Muharrem Keskin, Yunus Emre Şekerli, Yurtsever Soysal, Serkan Selli
Topics & Concepts
AromaChemistryPepperFood scienceOdorChromatographyOrganic chemistryFood Drying and ModelingPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities