Browsing Food Engineering / Gıda Mühendisliği by Subject "Capsaicin"
Now showing items 1-1 of 1
(Taylor & Francis, 2017-08)Oleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of ...