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Extraction, bioavailability, and bioefficacy of capsaicinoids
Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili peppers. During the past few decades, various extraction methods of capsaicinoids from peppers have been developed with high yields. Through biological studies, pharmacological benefits have been reported suc...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9333420/ https://www.ncbi.nlm.nih.gov/pubmed/28911540 http://dx.doi.org/10.1016/j.jfda.2016.10.023 |