5,5‘-Dicapsaicin, 4‘- O -5-Dicapsaicin Ether, and Dehydrogenation Polymers with High Molecular Weights Are the Main Products of the Oxidation of Capsaicin by Peroxidase from Hot Pepper
Bernal, María A., Barceló, A. RosVolume:
44
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf950826y
Date:
January, 1996
File:
PDF, 223 KB
english, 1996