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한국산 고추의 색소 조성과 건조 및 저장 조건에 따른 색소 안정성
Pigment compositions of Korean red pepper (Capsicum annuum L.) and pigment stability under drying and storage conditions

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Authors
김선아
Advisor
황인경
Issue Date
2002
Publisher
서울대학교 대학원
Keywords
red pepper (Capsicum annuum L.)drying고추색소storage일광노출LC/MS ASTA color value건조capsanthin저장capsorubinL-아스코르빈산
Description
학위논문(박사)--서울대학교 대학원 :식품영양학과,2002.
Language
Korean
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000062745

http://hdl.handle.net/10371/34889
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College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Ph.D. / Sc.D._식품영양학과)
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