Why is chili hot? - Chemical notes on chili
The organoleptic analisis of capsicum or chili shows very interesting aspects of this native plant of the Andes from the chemical point of view. The variety of colours that are sinthesized by capsicum is surprising. Capsanthin and capsorubin generate a natural red colour with many uses in food. In r...
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| Formato: | Artículo (Article) |
| Idioma: | Español (Spanish) |
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Pontificia Universidad Católica del Perú
2020
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| Acceso en línea: | http://revistas.pucp.edu.pe/index.php/quimica/article/view/22688 |