Di: Elena Caresani e Maria Pia Belloni
La capsaicina è la molecola responsabile della “piccantezza”, distribuita in varie concentrazioni nel peperoncino. Come viene provocato l’effetto di calore che percepiamo? La professoressa Gabriella Morini, ricercatrice nell’università di Scienze Gastronomiche di Pollenzo dove insegna Scienze molecolari e del gusto, risponde a questa e a tante altre domande piccanti.
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