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This page is a summary of: Determination of nordihydrocapsaicin, capsaicin, dihydrocapsaicin, and pungency levels in pepper sauces by RP-HPLC: Capsaicinoid levels and pungency classification of commercial pepper sauces, International Food Research Journal, April 2022, Universiti Putra Malaysia,
DOI: 10.47836/ifrj.29.2.05.
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