YAKHAK HOEJI (약학회지)
- Volume 4 Issue 1
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- Pages.56-59
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- 1959
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- 0377-9556(pISSN)
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- 2383-9457(eISSN)
Enzymatic studies on capsaicin, the hot component of capsicum annum II A method of assaying capsaicin in kochuzang
고추의 신미성분Capsacin에 대한 효소화학적 연구 (제 2 보) 고추장중 신미성분의 정량법에 관하여
Abstract
We composed a method of assaying Capsaicin in Kochuzang, which is the most characteristic hot seasoning or food in Korean foods, by making use of Fujida's
Keywords