Discrimination of Red Pepper Powder (Capsicum annuum L.) with Added Seeds Using Inorganic Element and Fatty Acid Profiles in Combination with Canonical Discriminant Analysis-Reference-Cited by-同舟云学术

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Discrimination of Red Pepper Powder (Capsicum annuum L.) with Added Seeds Using Inorganic Element and Fatty Acid Profiles in Combination with Canonical Discriminant Analysis

Published:2020-07-31 Issue:7 Volume:49 Page:716-728
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:jkfn

Author:

Choi Eunji,Hwang Jihyun,Lee Dongwon,Jun Heeju,Yoon Jin A,Chun Hyang Sook,Ahn Sangdoo,Kim Byung Hee

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Cited by 2 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. Determination of seed content in red pepper powders by ¹ H NMR and second‐derivative FT‐IR spectroscopy combined with statistical analyses;Bulletin of the Korean Chemical Society;2022-01-09

2. Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis;Food Science and Biotechnology;2021-09-18

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