Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum, L) and Changes of Pigment Stability During the Drying and Storage Process

✍ Scribed by S. KIM; J. PARK; I. K. HWANG

• Book ID: 108825747
• Publisher: Institute of Food Technologists
• Year: 2004
• Tongue: English
• Weight: 398 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb17853.x