00815naa a2200253 a 450000100080000000500110000800800410001902400430006010000230010324501550012626000090028165000240029065000170031465000120033165000100034365000120035365300180036565300080038370000230039170000240041470000250043870000250046377300730048821387552022-01-05       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1590/fst.180202DOI1 aGARRUTI, D. dos S.  aOdor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID.h[electronic resource]  c2021  aCapsicum frutescens  aOlfactometry  aPeppers  aAroma  aPimenta  aChilli pepper  aOCV1 aMESQUITA, W. de S.1 aMAGALHAES, H. C. R.1 aARAÚJO, I. M. da S.1 aPEREIRA, R. de C. A.  tFood Science and Technologygv. 41, n. 3, p. 696-701, July-Sep 2021.