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
Publication Type
Doctoral thesis
Authors
SCHWEIGGERT, U.
Year of publication
2006
Published in
Schriftenreihe des Lehrstuhls Lebensmittel pflanzlicher Herkunft
