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Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers Cover

Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers

Folia Veterinaria
Volume 61 (2017): Issue 2 (June 2017)
By: P. Popelka,  P. Jevinová,  K. Šmejkal and  P. Roba  
Open Access
|Jul 2017
Articles in this issue
DOI: https://doi.org/10.1515/fv-2017-0012 | Journal eISSN: 2453-7837 | Journal ISSN: 0015-5748
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Language: English
Page range: 11 - 16
Submitted on: Jan 17, 2017
Accepted on: Apr 7, 2017
Published on: Jul 13, 2017
Published by: The University of Veterinary Medicine and Pharmacy in Košice
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Bhut Jolokia,
capsaicin,
chilli peppers,
Habanero,
HPLC
Related subjects:
Life sciences,
Molecular biology,
Biotechnology,
Microbiology and virology,
Medicine,
Veterinary medicine

© 2017 P. Popelka, P. Jevinová, K. Šmejkal, P. Roba, published by The University of Veterinary Medicine and Pharmacy in Košice
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 61 (2017): Issue 2 (June 2017)
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