Identification of the Geographical Origin of Asian Red Pepper ( Capsicum annuum L.) Powders Using 1 H NMR Spectroscopy
Author:
Affiliation:
1. Department of ChemistryChung‐Ang University Seoul 06974 South Korea
2. Department of Food and NutritionSookmyung Women's University Seoul 04310 South Korea
Funder
Ministry of Food and Drug Safety
Chung-Ang University
Publisher
Wiley
Subject
General Chemistry
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/bkcs.11974
Reference28 articles.
1. Effects of Drying Methods on Quality of Red Pepper Powder
2. Variability for Free Sugars and Organic Acids inCapsicum chinense
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