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Journal: Foods, 2021
Volume: 10
Number: 86

Article: Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness
Authors: by So-Ra Yoon, Yun-Mi Dang, Su-Yeon Kim, Su-Yeon You, Mina K. Kim and Ji-Hyoung Ha
Link: https://www.mdpi.com/2304-8158/10/1/86

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