열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교-Reference-Cited by-同舟云学术

열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교

Published:2014-08 Issue:4 Volume:21 Page:451-459
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Ku Kyung Hyung,Lee Kyung-A,Koo Minseon

Funder

Small and Medium Business Administration

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.4.451

Reference33 articles.

1. Kim S Park JB Hwang IK Composition of main carotenoids in Korean red pepper (Capsicum annuum L) and changes of pigment stability during the drying and storage process J Food Sci 2004 69 39 44 10.1111/j.1365-2621.2004.tb17853.x

2. Kim S Lee KW Park JB Hwang IK Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capscicum annuum, L) Inter J Food Sci Technol 2006 41 90 95 10.1111/j.1365-2621.2006.01349.x

3. Scoville WL Note on capsicums J Amer Pharm Assn 1912 453 454 [4] Wyk, BE 10.1002/jps.3080010520

4. Wyk BE Wink M Medicinal Plants of the world 2004 Portland OR. USA Timber Press 188 0

5. ASTA. Official Analytical Method of the ASTA. 2nd Analytical Method 20 1 Extractable Color in Capsicums and Their Oleoresins 1995 Englewood Cliffs NJ. USA American Spice Trade Association

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of main vegetable ingredient on the glucosinolate, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid content of kimchis;Journal of Food Composition and Analysis;2022-07