Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

  1. Barbero, G.F.
  2. Liazid, A.
  3. Azaroual, L.
  4. Palma, M.
  5. Barroso, C.G.
Revue:
International Journal of Food Properties

ISSN: 1532-2386,  1094-2912

Année de publication: 2016

Volumen: 19

Número: 3

Pages: 485-493

Type: Article

DOI: 10.1080/10942912.2014.968468 GOOGLE SCHOLAR
La source de données: Scopus