Color Value, Free Amino Acid Content, and Antioxidant Potential of Seasoning Prepared with Hot Pepper Seeds
| Main Authors: | Jang, Kil-Su, Kim, Chan-Yong, Kwon, Oh-Hun, Kwon, Jung-Bae, Kumar Dhungana, Sanjeev, Park, Yong-Sung, Do, Hyeon-Min, Kim, Hye-Ryun, Son, Jin-Hwan, Kim, Il-Doo |
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| Format: | Article |
| Bahasa: | eng |
| Terbitan: |
, 2017
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/3350082 |