Open AccessA determination of the physical, chemical, and biological features of suspended dark flecks in hot sauce
Author(s) -
Andre Brock
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.1035
Subject(s) - pungency , food science , business , lipid oxidation , pepper , carotenoid , chemistry , antioxidant , biochemistry