Sensory Properties of Naturally Occurring Capsaicinoids-Reference-Cited by-同舟云学术

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Sensory Properties of Naturally Occurring Capsaicinoids

Published:1988-05 Issue:3 Volume:53 Page:902-905
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KRAJEWSKA ANNA M.,POWERS JOHN J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb08981.x/fullpdf

Reference35 articles.

1. The determination of the capsaicin content of capsicum and its preparations

2. ASTM., 1982 . Standard practice for determination of odor and taste thresholds by a force-choice ascending concentration series method of limits, E679-79 , p.363 . ASTM, Philadelphia, PA.

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