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Effect of water activity and temperature on the color change of red pepper (Capsicum annuumL.) powder

✍ Scribed by Jong-Whan Rhim; Seok-In Hong

Publisher: The Korean Society of Food Science and Technology
Year: 2011
Tongue: English
Weight: 280 KB
Volume: 20
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-011-0029-2

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