Changes in Carotenoids, Ascorbic Acids, and Quality Characteristics by the Pickling of Paprika (Capsicum Annuum L.) Cultivated in Korea
Version of Record online: 5 AUG 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 7, pages C1075–C1080, September 2011
How to Cite
Park, J., Kim, S. and Moon, B. (2011), Changes in Carotenoids, Ascorbic Acids, and Quality Characteristics by the Pickling of Paprika (Capsicum Annuum L.) Cultivated in Korea. Journal of Food Science, 76: C1075–C1080. doi: 10.1111/j.1750-3841.2011.02297.x
- Issue online: 20 SEP 2011
- Version of Record online: 5 AUG 2011
- MS 20110460 Submitted 4/10/2011, Accepted 6/6/2011.
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