THE EFFECTIVENESS OF COMMON FOODS FOR REDUCTION OF CAPSAICIN BURN1
- 1 January 1990
- journal article
- Published by Wiley in Journal of Sensory Studies
- Vol. 4 (3) , 157-164
- https://doi.org/10.1111/j.1745-459x.1990.tb00466.x
Abstract
No abstract availableKeywords
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