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About this Agricultural and Biological Sciences article
Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers by Sweat, Ken G.; Broatch, Jennifer; Borror, Connie; Hagan, Kyle; Cahill, Thomas M. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Sweat, Ken G.; Broatch, Jennifer; Borror, Connie; Hagan, Kyle; Cahill, Thomas M.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2016
- Field
- Agricultural and Biological Sciences (Life Sciences)
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