Extraction, Purification, and Spectroscopic Characterization of a Mixture of Capsaicinoids
Author:
Affiliation:
1. Division of Mathematical and Natural Sciences, Arizona State University at the West Campus, Glendale, Arizona 85306, United States
Publisher
American Chemical Society (ACS)
Subject
Education,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/ed1006025
Reference14 articles.
1. Pungency Quantitation of Hot Pepper Sauces Using HPLC
2. Determination of the Scoville Heat Value for Hot Sauces and Chilies: An HPLC Experiment
3. Hot Chili Peppers: Extraction, Cleanup, and Measurement of Capsaicin
4. Capsaicin, from Hot to Not; Can New Pain-Relieving Drugs Be Derived from This Substance Known To Cause Pain?
5. Hot and Spicy versus Cool and Minty as an Example of Organic Structure-Activity Relationships
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