Pungency in Paprika (Capsicum annuum). 1. Decrease of Capsaicinoid Content Following Cellular Disruption 

 -  Journal of Agricultural and Food Chemistry, 50, p.1260-1263, 2002 .
<br/><br/> The capsaicinoid content in fruits of Capsicum annuum decreased within several days to a level of only 10 
<br/><br/><label>Subjects--Topical Terms: </label><br/>PAPRIKA<br/>CAPSAICINOIDS<br/>OXIDATIVE DEGRADATION