KEHAROM, S.; TECHAWONGSTIEN, S.; MAHACHAI, R.; CHANTHAI, S. Analysis of capsaicin and dihydrocapsaicin from sweet-to-very hot chilli peppers using an ultrasound-assisted extraction followed by RP-HPLC-PDA. Asia-Pacific Journal of Science and Technology, [S. l.], v. 20, n. 1, p. 54–65, 2015. DOI: 10.14456/kkurj.2015.6. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/39569. Acesso em: 25 apr. 2024.