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.


书目信息
International Food Research Journal (Malaysia)
页码
p. 265-273
其它主题
Pungency levels; Nordihydrocapsaicin; Commercial pepper sauces; Dihydrocapsaicin; Capsaicinoids
语言
英语
注释
Status: Non-Refereed
类型
Journal Contribution

2024-04-22
AGRIS AP