ASTA Method 21.3 (2004): Pungency of Capsicums and Their Oleoresins (HPLC Method - Preferred)
ASTA Analytical Method 21.3: Pungency of Capsicums and Their Oleoresins (HPLC Method - Preferred). This method describes how to determine pungency levels in crushed red pepper, chili pepper, jalapeno pepper, and red pepper oleoresins. It includes apparatus, reagents, preparation of sample, procedure, calculation, statistics, notes, reference, and appendix.
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