Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS
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DOI: 10.3390/foods11152256
Abstract: Chili olive oil is a popular addition to various foods in many countries. In a detailed study, the content of phenols and capsaicinoids in chili olive oil was determined using chili flakes and whole chilies.… read more here.
Keywords: characterization quantification; chili flakes; chili olive; olive oil ... See more keywords