<?xml version="1.0" encoding="UTF-8"?>
<xml>
<records>
<record>
  <contributors>
    <authors>
      <author>Iqbal, Qumer</author>
      <author>Amjad, Muhammad</author>
      <author>Asi, R.M.</author>
      <author>Ariño, Agustin</author>
      <author>Ziaf, Khurram</author>
      <author>Nawaz, Aamir</author>
      <author>Ahmad, Tanveer</author>
    </authors>
  </contributors>
  <titles>
    <title>Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures</title>
    <secondary-title/>
  </titles>
  <doi>10.3390/foods4020051</doi>
  <pages/>
  <volume/>
  <number/>
  <dates>
    <year>2015</year>
    <pub-dates>
      <date>2015</date>
    </pub-dates>
  </dates>
  <abstract/>
</record>

</records>
</xml>