Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)
作者： Ute Schweiggert , Andreas Schieber , Reinhold Carle , None
DOI: 10.1016/J.IFSET.2006.03.003
关键词:
摘要: … has shown that capsaicin and dihydrocapsaicin diminish after cellular disruption of the fruits, … at ambient temperature, total capsaicinoid contents were further decreased by 6.8–11.9%, …
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sci-hub.se 参考文章(36)
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