Author:
KOSUGE Sadayoshi,INAGAKI Yukio,NIWA Minori
Publisher
Japan Society for Bioscience, Biotechnology, and Agrochemistry
Subject
Medicine (miscellaneous),Chemistry (miscellaneous),Food Science,Biotechnology
Cited by
5 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
1. Capsaicin: Identification, Nomenclature, and Pharmacotherapy;Annals of Pharmacotherapy;1993-03
2. Capsicum — Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli;C R C Critical Reviews in Food Science and Nutrition;1986-01
3. Chapter 4 Constituents of Red Pepper Species: Chemistry, Biochemistry, Pharmacology, and food Science of the Pungent Principle of Capsicum Species;The Alkaloids: Chemistry and Pharmacology;1984
4. DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS-LIQUID CHROMATOGRAPHY;Journal of Food Science;1977-05
5. Effect of capsaicin on the guinea-pig isolated atrium;Journal of Pharmacy and Pharmacology;1969-09