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Elisavet Kosmidou, Panagiotis Kefalas and Dimitrios Gerasopoulos NaOH treatment reduces capsaicin content and pungency of ‘Makedoniko’ pepper (Capsicum annuum L.) International Journal of Food Science & Technology 48

Article first published online: 15 JUN 2013 | DOI: 10.1111/ijfs.12206

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