Ingrid Seuß-Baum
Artikel
15.10.2013
Comparison of the group thresholds of Capsaicin depending on the matrix1
Peer-reviewed | Manuscript received: March 22, 2013 | Revision accepted: May 30, 2013 Introduction and research question Capsaicin is the most important compound found in chili (Capsicum annuum) that provides oral sensation of heat [1]. Pungency intensity and duration … weiterlesen
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