Thermal Degradation of Capsaicin and Dihydrocapsaicin During Cooking

Autor:	Bustamante, Krista, Guajardo, Jose I. Armendariz, Cahill, Thomas
Zdroj:	Journal of the Arizona-Nevada Academy of Science, 2021 Jan 01. 49(2), 99-108.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/27189217 Zobrazit plný text záznamu