Govindarajan, V.S. <br/><br/>
Capsicum. Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli 
V.S. Govindarajan 
 - CRC Critical Reviews in Food Science and Nutrition .
<br/><br/><label>Subjects--Index Terms: </label>Propiedades organolepticas Olor Color Quimica Tecnologia Produccion Capsicum Alimentos Ciencia alimentaria