Tag: Capsaicin

Anhui Provincial Quality Supervision and Inspection Institute has achieved initial results in the rapid detection and research of edible oil
By: Date: 2021-04-09 Categories: foodtechnology Tags: ,

The food safety research team of the post-doctoral workstation of Anhui Quality Inspection Institute and the food safety quick inspection team of Professor Chen Wei of Hefei University of Technology have recently proposed a method for rapid identification of capsaicin in inferior ditch oil with fluorescent test strips through a preliminary collaborative study.

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