[1]
Wilawan Kraikruan, Sutevee Sukprakarn, Orarat Mongkolporn, and Sirikul Wasee, “Capsaicin and Dihydrocapsaicin Contents of Thai Chili Cultivars”, Agr. Nat. Resour., vol. 42, no. 4, pp. 611–616, Dec. 2008.