Papers: 10.3390/foods10010086

https://doi.org/10.3390/foods10010086

Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Cited by: 8
Author(s): So‐Ra Yoon, Yun-Mi Dang, Su-Yeon Kim, Su‐Yeon You, Mina K. Kim, Ji‐Hyoung Ha
Published: almost 6 years ago

Software Mentions 1