GC-MS/MS Analysis of the Receptor-Sensitizing Natural Active Spice Ingredients Capsaicin, Piperine, and Thymol
26 Dec 2013

This application note describes the GC-MS/MS analysis of extracts from spices as a highly selective tool for the quantitative determination of the representative ingredients of natural active spice ingredients capsaicin, piperine, thymol, and cinnamaldehyde.

Thermo Fisher Scientific


Tags: food testing

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