Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum, L) and Changes of Pigment Stability During the Drying and Storage Process
- 1 January 2004
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 69 (1), FCT39-FCT44
- https://doi.org/10.1111/j.1365-2621.2004.tb17853.x
Abstract
No abstract availableKeywords
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