A research team in Germany has developed a new ultra-high-performance liquid chromatography-mass spectrometry method for quality control of chanterelle mushrooms
Researchers determined that though consumers could distinguish between different bitter tastes in beer, this does not appear to influence which beer they like
by National Research Council of Science & Technology
New technique uses high-sensitivity capillary electrophoresis to quantify capsaicin and dihydrocapsaicin in just one minute
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