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Research Progress on the Pungency of Capsaicinoids:
FAN Zhiyi
;
WANG Qiaojun
;
DENG Weiqin
...
https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-7-041.pdf. , 2023
Link:
https://doi.org/10.7506/spkx1002-6630-20220428-370
RT Journal T1 <Title>Research Progress on the Pungency of Capsaicinoids</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:4957f79a734a486b9f5cd17cefeffdd2&Exemplar=1&LAN=DE A1 FAN Zhiyi A1 WANG Qiaojun A1 DENG Weiqin A1 YANG Lixue A1 LI Long A1 WANG Zeliang A1 CHEN Gong A1 ZHANG Qisheng PB China Food Publishing Company YR 2023 K1 capsaicinoids K1 pungency K1 structure K1 mechanism K1 sensory K1 Food processing and manufacture K1 TP368-456 JF https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-7-041.pdf LK http://dx.doi.org/https://doi.org/10.7506/spkx1002-6630-20220428-370 DO https://doi.org/10.7506/spkx1002-6630-20220428-370 SF ELIB - SuUB Bremen
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