TY  - BOOK
AU  - Kirschbaum-Titze,P.
AU  - Hiepler,C.
AU  - Mueller-Seitz,E.
AU  - Petz,M.
TI  - Pungency in Paprika (Capsicum annuum). 1. Decrease of Capsaicinoid Content Following Cellular Disruption
KW  - PAPRIKA
KW  - CAPSAICINOIDS
KW  - OXIDATIVE DEGRADATION
N2  - The capsaicinoid content in fruits of Capsicum annuum decreased within several days to a level of only 10
UR  - https://drive.google.com/file/d/1UcxGg88wfa0JNYIm07ZalaWe_Y6ktYzS/view?usp=drivesdk
ER  -