|
|||||
|
|
Hydrophilic interaction liquid chromatography‐mass spectrometry for cinnamic acid determination and its use to evaluate components of dried hot peppers (Capsicum annum) associated with growth inhibition of Salmonella enterica serovars |
|
| Authors: | Joseph E. Jablonski Mary Teena Johnson Susanne E. Keller |
| Affiliation: | 1. U. S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Bedford Park, IL;2. Institute for Food Safety and Health Illinois Institute of Technology, Chicago, IL |
| Abstract: | |
| Keywords: | chili peppers cinnamic acids hydrophilic interaction liquid chromatography‐mass spectrometry salmonella growth |