Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers
By: P. Popelka, P. Jevinová, K. Šmejkal and P. Roba
Authors
P. Popelka
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
Language: English
Page range: 11 - 16
Submitted on: Jan 17, 2017
Accepted on: Apr 7, 2017
Published on: Jul 13, 2017
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 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.