Chemical Component Analysis of Red Pepper (Capsicum annuum L.) Seeds with Various Cultivars
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200825457811786.pdf
Reference3 articles.
1. Characteristics of pigment composition and colour value by the difference of harvesting times in Korean red pepper varieties (Capsicum annuum, L.)
2. DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS-LIQUID CHROMATOGRAPHY
3. Function of Lipophilic Acids as Antimicrobial Food Additives
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