Scientists discover molecules that can reduce the burn of chillies

A range of samples was carefully examined to identify key compounds related to pungency.

Through this analysis, three compounds associated with lower pungency were successfully isolated.

These findings contribute to a better understanding of the factors influencing flavor intensity.
https://www.mid-day.com/news/world-news/article/scientists-discover-molecules-that-can-reduce-the-burn-of-chillies-23596597

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