S BHUVANESHWARI, D. Estimation of Capsaicin Content of Two Varieties of Green Chilies by TLC Method. International Journal of Pharmaceutical & Biological Archive, [S. l.], v. 4, n. 6, 2014. DOI: 10.22377/ijpba.v4i6.1194. Disponível em: http://ijpba.info/index.php/ijpba/article/view/1194. Acesso em: 6 may. 2024.