Rui Mu

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Impact of hot oil treatment and chili pepper variety (Capsicum annuum L.) on capsaicinoid content and flavor volatile profiles

Number of pages: 37 Posted: 08 Nov 2025

Rui Mu, Shuang Luo, Xuanxuan Yang, Yongkang Xie and Jun Wang

affiliation not provided to SSRN, affiliation not provided to SSRN, Henan Academy of Agricultural Sciences, Henan Academy of Agricultural Sciences and Northwest Agricultural and Forestry University - College of Food Science and Engineering

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