Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

出版年份 2009 全文链接

标题

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 119, Issue 4, Pages 1619-1625

出版商

Elsevier BV

发表日期

2009-09-19

DOI

10.1016/j.foodchem.2009.09.054

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