Microwave and Ultrasound-Assisted Extraction of Capsaicinoids From Chili Peppers (Capsicum annuum L.) in Flavored Olive Oil

  • Antonello Paduano, Nicola Caporaso, Antonello Santini, Raffaele Sacchi
  • Journal of Food Research, April 2014, Canadian Center of Science and Education
  • DOI: 10.5539/jfr.v3n4p51

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http://dx.doi.org/10.5539/jfr.v3n4p51

The following have contributed to this page: Dr Nicola Caporaso