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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

Authors

P. Popelka

peter.popelka@uvlf.sk

University of Veterinary Medicine and Pharmacy in Košice,, Košice, Slovakia

P. Jevinová

University of Veterinary Medicine and Pharmacy in Košice,, Košice, Slovakia

K. Šmejkal

University of Veterinary and Pharmaceutical Sciences in Brno,, Brno, Czechia

P. Roba

University of Veterinary Medicine and Pharmacy in Košice,, Košice, Slovakia
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.

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