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The Stability of Color and Antioxidant Compounds in Paprika (Capsicum annuum L.) Powder During the Drying and Storing Process
The Stability of Color and Antioxidant Compounds in Paprika (Capsicum annuum L.) Powder During the Drying and Storing Process
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Park, Jae-Hee,
- 서명/저자
- The Stability of Color and Antioxidant Compounds in Paprika (Capsicum annuum L.) Powder During the Drying and Storing Process Park, Jae-Hee, 공저 Kim, Chang-Soon
- 발행사항
- 서울 : 한국식품과학회, 2007.
- 형태사항
- pp. 187-192
- 주기사항
- 참고문헌 수록
- 기타저자
- Kim, Chang-Soon
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60242060
MARC
008191108s2007 ulk aa eng■022 ▼a12267708
■1001 ▼aPark, Jae-Hee,
■24510▼aThe Stability of Color and Antioxidant Compounds in Paprika (Capsicum annuum L.) Powder During the Drying and Storing Process▼dPark, Jae-Hee,▼e공저 Kim, Chang-Soon
■260 ▼a서울▼b한국식품과학회▼c2007.
■300 ▼app. 187-192
■500 ▼a참고문헌 수록
■7001 ▼aKim, Chang-Soon
■773 ▼tFood Science and Biotechnology▼gVolume16. Number2. (2007 April)▼d2007, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS039802▼b60050258▼h8▼s2▼fP
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