Novel capsaicinoid-like substances, capsiate and dihydrocapsiate, from the fruits of a nonpungent cultivar, CH-19 sweet, of pepper (Capsicum annuum L.)

被引：173

作者：

Kobata, K

Todo, T

Yazawa, S

Iwai, K

Watanabe, T

机构：

[1] Univ Shizuoka, Sch Food & Nutr Sci, Shizuoka 4228526, Japan

[2] Kyoto Univ, Grad Sch Agr, Kyoto 6068585, Japan

[3] Kobe Womens Univ, Fac Home Econ, Suma Ku, Kobe, Hyogo 6548502, Japan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 05期

关键词：

Capsicum annuum L; capsaicinoid-like substances; capsiate; dihydrocapsiate; vanillyl alcohol;

D O I：

10.1021/jf980135c

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

[No abstract available]

引用

页码：1695 / 1697

页数：3

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