Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.968468
Reference21 articles.
1. Capsaicinoid profiles are not good chemotaxonomic indicators for Capsicum species
2. Nonivamide, a Constituent of Capsicum oleoresin
3. Separation and Quantification of Capsaicinoids Using Complexation Chromatography
4. Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination
5. Capsaicin and Its Analogues: Structure-Activity Relationship Study
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