Pungent and Aroma Substances of Koreigusu Sauce from Okinawa
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference40 articles.
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3. Capsaicinoids Content in the Fruit of Interspecific Hybrids in Capsicum
4. 4) Iwai, K., Suzuki, T. and Fujiwake, H., Formation and metabolism of pungent principle of Capsicum fruits. IV. Formation and accumulation of pungent principle of hot pepper fruits, capsaicin and its analogues, in Capsicum annuum var. annuum cv. Karayatsubusa at different growth stages after flowering. Agric.Biol.Chem., 43, 2493-2498 (1979).
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