Order Article Reprints

Xiang Q, Tang X, Cui S, Zhang Q, Liu X, Zhao J, Zhang H, Mao B, Chen W. Capsaicin, the Spicy Ingredient of Chili Peppers: Effects on Gastrointestinal Tract and Composition of Gut Microbiota at Various Dosages. Foods. 2022; 11(5):686. https://doi.org/10.3390/foods11050686

Xiang, Qunran, Xin Tang, Shumao Cui, Qiuxiang Zhang, Xiaoming Liu, Jianxin Zhao, Hao Zhang, Bingyong Mao, and Wei Chen. 2022. "Capsaicin, the Spicy Ingredient of Chili Peppers: Effects on Gastrointestinal Tract and Composition of Gut Microbiota at Various Dosages" Foods 11, no. 5: 686. https://doi.org/10.3390/foods11050686

Xiang, Q., Tang, X., Cui, S., Zhang, Q., Liu, X., Zhao, J., Zhang, H., Mao, B., & Chen, W. (2022). Capsaicin, the Spicy Ingredient of Chili Peppers: Effects on Gastrointestinal Tract and Composition of Gut Microbiota at Various Dosages. Foods, 11(5), 686. https://doi.org/10.3390/foods11050686