Comparative analysis of capsaicin in twenty nine varieties of unexplored Capsicum and its antimicrobial activity against bacterial and fungal pathogens

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Morrine A. Omolo
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.
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Zen-Zi Wong
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.
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Grant A. Hedblom
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.
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Kamal Dev
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.
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David J. Baumler
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Morrine A. Omolo
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.

Zen-Zi Wong
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.

Weih G. Borh
Department of Chemistry, Augsburg College, Minneapolis, MN, USA.

Grant A. Hedblom
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.

Kamal Dev
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.

David J. Baumler
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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