Quality attributes of various varieties of Korean red pepper powders (Capsicum annuum L.) and color stability during sunlight exposure

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 2957-2961

  Kim, S ^a   Park, J B ^a   Hwang, I K ^b  

^a Korea Food Research Institute   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

ASTA color value; Capsaicinoids; Carotenoids; Colorimetric values; Red pepper powder (Capsicum annuum, L.)

Indexed keywords

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; STAPHYLOCOCCUS PHAGE 187;

EID: 0036812853     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08845.x     Document Type: Article

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