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View article: Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics
Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics Open
Capsaicin (CC), the dominant pungent compound in hot chilies, is widely used as a flavouring agent, preservative, active compound in packaging film and functional foods. Capsicum chinense cv Bhut Jolokia is one of the richest sources of CC…