Zobrazeno 1 - 1
of 1
pro vyhledávání: '"H. G. Kekina"'
Publikováno v:
Овощи России, Vol 0, Iss 1, Pp 43-47 (2015)
A comparative evaluation of 20 hot pepper varieties according to pungency determination by organoleptic, spectrophotometric methods, and HPLC has been done. The capsaicin concentrations were in the range 1.0-7.15 mg/g d.w., pungency value - (17440-15
Externí odkaz:
https://doaj.org/article/509461b69e6144a1ab845fce672010ec
