5,5′-Dicapsaicin, 4′-O-5-Dicapsaicin Ether, and Dehydrogenation Polymers with High Molecular Weights Are the Main Products of the Oxidation of Capsaicin by Peroxidase from Hot Pepper

  1. Bernal, M.A.
  2. Barceló, A.R.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 1996

Volume: 44

Issue: 10

Pages: 3085-3089

Type: Article

DOI: 10.1021/JF950826Y GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus