AGRIS - International System for Agricultural Science and Technology

Determination of nordihydrocapsaicin, capsaicin, dihydrocapsaicin, and pungency levels in pepper sauces by RP-HPLC: capsaicinoid levels and pungency classification of commercial pepper sauces

2022

Fernandes, V. B. | Cunha, C. T. | Vieira, I. G. P. | Mendes, F. N. P.


Bibliographic information
International Food Research Journal (Malaysia)
Pagination
p. 265-273
Other Subjects
Pungency levels; Nordihydrocapsaicin; Commercial pepper sauces; Dihydrocapsaicin; Capsaicinoids
Language
English
Note
Status: Non-Refereed
Type
Journal Contribution

2024-04-22
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