Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers
By: P. Popelka, P. Jevinová, K. Šmejkal and P. Roba
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
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© 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.