KMID : 0380919850140040409
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Journal of the Korean Society of Food Nutrition 1985 Volume.14 No. 4 p.409 ~ p.418
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The Changes of Capsaicin Contents in Fresh and Processed Red Peppers
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Á¤º´¼±/Chung BS
°±Ù¿Á/Kang KO
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Abstract
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