Capsaicin from chili peppers and its analogues and their valued applications: An updated literature review

已完结 10 由 kevin 发布于 2026/9/13 21:39:06

DOI:10.1016/j.foodres.2025.116034
作者：Na Wang ,?Xiang Zhou ,?Taihong Zhang ,?Wujun Jian ,?Zhaoju Sun ,?Puying Qi ,?Yumei Feng ,?Hongwu Liu ,?Liwei Liu ,?Song Yang
文献类型：期刊论文
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Elsevier

Abstract：Chili peppers are widely sought after by consumers for not only their color, flavor, and nutritional properties but also their main component (capsaicin) various biological activities in div

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