(Q104388164)

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Rapid quality control procedure for the determination of Scoville heat units and the detection of chillies in black pepper, via high-performance liquid chromatography

scholarly article by K.M. Weaver et al published 25 July 2002 in Journal of Chromatography

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Rapid quality control procedure for the determination of Scoville heat units and the detection of chillies in black pepper, via high-performance liquid chromatography (English)

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high-performance liquid chromatography

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K.M. Weaver

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reference URL

http://api.crossref.org/works/10.1016%2Fs0021-9673%2801%2989200-1

R.G. Luker

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2

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http://api.crossref.org/works/10.1016%2Fs0021-9673%2801%2989200-1

M.E. Neale

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http://api.crossref.org/works/10.1016%2Fs0021-9673%2801%2989200-1

publication date

25 July 2002

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published in

Journal of Chromatography

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http://api.crossref.org/works/10.1016%2Fs0021-9673%2801%2989200-1

volume

301

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page(s)

288-291

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http://api.crossref.org/works/10.1016%2Fs0021-9673%2801%2989200-1

cites work

Determination of piperine in pepper (Piper nigrum) using high-performance liquid chromatography

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retrieved

7 January 2021

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DOI

10.1016/S0021-9673(01)89200-1

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(Q104388164)

Rapid quality control procedure for the determination of Scoville heat units and the detection of chillies in black pepper, via high-performance liquid chromatography

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