Spicy Hot Flavor Grading in Hot Pepper Powder for Gochujang in Various Cultivars using Sensory Characteristics-Reference-Cited by-同舟云学术

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Spicy Hot Flavor Grading in Hot Pepper Powder for Gochujang in Various Cultivars using Sensory Characteristics

Published:2011-09-30 Issue:3 Volume:22 Page:351-364
ISSN:1229-8565
Container-title:The Korean Journal of Community Living Science
language:en
Short-container-title:The Korean Journal of Community Living Science

Author:

Lee In-Seon,Lee Hyun-Ji,Cho Eun-Yae,Kwon Soon-Bok,Lee Jun-Soo,Jeong Heon-Sang,Hwang Young,Cho Myeong-Cheoul,Kim Haeng-Ran,Yoo Seon-Mi,Kim Hae-Young

Publisher

The Korean Society of Community Living Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kscls/JAKO201136151481587.pdf

Cited by 6 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. Monitoring Pesticide Residues in Commercial Dried Red Peppers and Pepper Powders;Journal of Food Hygiene and Safety;2024-06-30

2. HPLC Improvement for Spiciness Detection in Paprika Oleoresin;Journal of the Korean Society of Food Science and Nutrition;2023-03-31

3. Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.);Food Science and Biotechnology;2022-10-27

4. Grading the pungency of red pepper powder using hyperspectral imaging coupled with multivariate analysis;Korean Journal of Food Preservation;2022-10

5. Development of a database of capsaicinoid contents in foods commonly consumed in Korea;Food Science & Nutrition;2020-07-16

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