More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin
Author:
Funder
National Institute of Food and Agriculture
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference34 articles.
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1. Fat, protein, and temperature each contribute to reductions in capsaicin oral burn;Journal of Food Science;2024-07-02
2. Do milk proteins relieve capsaicin‐induced burning sensation in the oral cavity?;Journal of Sensory Studies;2024-05-22
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