Development of Alternative Processes for the Production of Spices - with Particular Reference to Carotenoid and Capsaicinoid Composition of Red Pepper (capsicum Annuum L.) and Hot Pepper (capsicum Frutescens L.) and Their Deteriorative Enzyme Activities - Schriftenreihe des Lehrstuhls Lebensmittel Pflanzlicher Herkunft v. 2006, 13 (Paperback)Ute Christina Schweiggert (author)
- Not available
Publisher: Shaker Verlag GmbH, Germany
Number of pages: 187
Dimensions: 210 x 148 mm
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