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EFECTO DEL PRETRATAMIENTO DE LA HARINA DE CAPSICUM ANNUUM CON ENZIMAS, EN EL PROCESO DE EXTRACCION DE LOS CAPSAICINOIDES Y SU ESCALAMIENTO A PLANTA PILOTO
(2008)
Capsaicinoids, in some chili varieties (Capsicum annuum), are the compounds responsible for their “hot flavor” or pungency, they are industrially used in pharmacy, food and cosmetics. In Mexico, the industrial processes ...