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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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| 出版年: | Foods |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | 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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