The content of capsaicinoids in peppers by cultivation region in Korea

Journal of the Korean Society of Food Science and Nutrition

Volumn 42, Issue 1, 2013, Pages 129-133

  Lee, Seong Eung ^a   Ham, Hyeonmi ^a   Kim, Younghwa ^a   Sung, Jeehye ^a   Hwang, In Gook ^b   Yu, Sun Mi ^b   Jeong, Heon Sang ^a   Lee, Junsoo ^a  

^a Chungbuk National University   (South Korea)

^b National Institute of Animal Science   (South Korea)

Author keywords

Capsaicinoid; Cultivar; Pepper; Pungency

Indexed keywords

EID: 84929393531     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2013.42.1.129     Document Type: Article

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