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

Volumn 69, Issue 1, 2004, Pages

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

^a Korea Food Research Institute   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Capsanthin; Capsorubin; Drying; Stability; Storage

Indexed keywords

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 1242322194     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb17853.x     Document Type: Article

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