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KMID : 0380620060380050615
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 5 p.615 ~ p.620
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Chemistry/Analysis : Changes of Various Chemical Components by the Difference of the Degree of Ripening and Harvesting Factors in Two Single-harvested Peppers (Capsicum annuum, L.)
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Kim Sun-A
Kim Kyung Seon
Park Jae-Bok
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Abstract
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KEYWORD
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single-harvested pepper, capsaicinoids, ASTA color value, free sugar, L-ascorbic acid
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