Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers
Keywords: Capsaicin; Dihydrocapsaicin; Jalapeño; Habanero; Bhut Jolokia; Capsaicinoid; Market basket study; ANOVA; Bootstrap; Variation; Capsaicin (PubChem CID 1548943); Dihydrocapsaicin (PubChem CID 107982);