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1. Characterization and quantification of capsaicinoids and phenolic compounds in two types of chili olive oils, using HPLC/MS Tilen Zamljen, Ana Slatnar, Metka Hudina, Robert Veberič, Aljaž Medič, 2022, izvirni znanstveni članek Ključne besede: capsaicinoids, HPLC/MS, health, secoiridoids, chili olive oils, phenols, phenolics |