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HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the annuum − chinense − frutescens Complex
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Chapter 1 Aroma Volatiles
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Headspace solid-phase microextraction
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Headspace‐based techniques to identify the principal volatile compounds in red grape cultivars
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.4155/ebo.13.413openalex-snapshot
Linking metabolomics with quality traits in crop plants
inferred← citeshttps://doi.org/10.48130/vegres-0024-0019openalex-snapshot
Detection and analysis of VOCs in chili pepper based on HS-SPME-GC × GC-TOFMS and HS-SPME-GC-MS techniques
inferred← citeshttps://doi.org/10.4995/thesis/10251/134055openalex-snapshot
Study and exploitation of varietal diversity for agroclimatic adaptation and nutritional content improvement in Capsicum spp.
inferred← citeshttps://doi.org/10.4995/thesis/10251/182169openalex-snapshot
Characterization and Enhancement of Genetic Resources for the Improvement of Nutritional and Organoleptic Quality in Solanaceae Vegetable Crops
inferred← citeshttps://doi.org/10.5650/jos.ess17156openalex-snapshot
Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)
inferred← citeshttps://doi.org/10.5650/jos.ess18055openalex-snapshot
Isolation and Identification of a Volatile Compound in Habanero Pepper (Capsicum chinense)
inferred← citeshttps://doi.org/10.5650/jos.ess19155openalex-snapshot
Analysis of Volatile Compounds from Chili Peppers and Characterization of Habanero (Capsicum chinense) Volatiles
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