The higher the temperature, the more destructive to capsaicinoids.
温度越高对辣椒碱的破坏性越大。
Capsaicinoids is the principle pungent and biological components in peppers.
辣椒素类物质是辣椒果实中的辣味成分和生物活性成分。
Under neutral condition capsaicinoids is the stablest, recta-acid or leaning alkalinity are stronger, more disadvantageous to capsaicinoids.
在中性条件下辣椒素最稳定，偏酸或偏碱性越强，越不利于辣椒碱。
应用推荐