Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection

Analytical Letters

Volumn 51, Issue 9, 2018, Pages 1291-1303

  Dang, Yun Mi ^a   Hong, Young Shin ^a   Lee, Cheong Mi ^a   Khan, Naeem ^b   Park, Sunhyun ^c   Jeong, Seung Weon ^c   Kim, Kyong Su ^a  

^a Chosun University   (South Korea)

^b KOHAT UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Pakistan)

^c Korea Food Research Institute   (South Korea)

Author keywords

Capsaicinoids; fluorescence detection; gochujang; high performance liquid chromatography; kimchi; red pepper products

Indexed keywords

EID: 85043346793     PISSN: 00032719     EISSN: 1532236X     Source Type: Journal    
DOI: 10.1080/00032719.2017.1376679     Document Type: Article

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