Author:
Jerga Radek,Rajcová Andrea,Müllerová Veronika,Barták Petr,Cankař Petr,Navrátil Tomáš,Skopalová Jana
Subject
Electrochemistry,General Chemical Engineering,Analytical Chemistry
Reference47 articles.
1. A simple and efficient method for extraction and quantification of capsaicin from pepper fruits through high performance thin layer chromatography;Das;Res. J. Pharm. Biol. Chem. Sci.,2015
2. Determination of capsaicin and dihydrocapsaicin by micellar electrokinetic capillary chromatography and its application to various species of Capscium, Solanaceae;Laskaridou-Monnerville;J. Chromatogr. A,1999
3. Note on capsicums;Scoville;J. Pharm. Sci.,1912
4. Sensory properties of chili pepper heat - and its importance to food quality and cultural preference;Guzman;Appetite,2017
5. Antioxidant activity and contents of capsaicinoids isolated from paprika fruits;Perucka;Pol. J. Food Nutr. Sci.,2003
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献