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Correlating Capsaicinoid Levels and Physicochemical Properties of Kimchi and Its Perceived Spiciness
Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to eval...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7829842/ https://ncbi.nlm.nih.gov/pubmed/33406748 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010086 |
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