Chemistry · Biomolecules
मिर्च में तीखापन और कड़वाहट किसकी उपस्थिति के कारण होती है?
- 1एल्कलॉइड्स (alkaloids)
- 2कैप्साइसिनोइड्स (capsaicinoids)✓
- 3ब्यूटेनॉल (butanol)
- 4एब्सिसिक एसिड (abscisic acid)
सही उत्तर देखें
कैप्साइसिनोइड्स (capsaicinoids)
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