Cite
HARVARD Citation
Ananthan, R. et al. (2018). Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli (Capsicum chinense Jacq). Food chemistry. pp. 51-57. [Online].
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Ananthan, R. et al. (2018). Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli (Capsicum chinense Jacq). Food chemistry. pp. 51-57. [Online].