Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum, L) and Changes of Pigment Stability During the Drying and Storage Process
Article first published online: 28 JUN 2008
Journal of Food Science
Volume 69, Issue 1, pages FCT39–FCT44, January 2004
How to Cite
KIM, S., PARK, J. and HWANG, I. K. (2004), Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum, L) and Changes of Pigment Stability During the Drying and Storage Process. Journal of Food Science, 69: FCT39–FCT44. doi: 10.1111/j.1365-2621.2004.tb17853.x
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- MS 20030356 Submitted 6/23/03; Revised 8/27/03; Accepted 9/16/200303560
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