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KMID : 1007520050140030392
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Food Science and Biotechnology
2005 Volume.14 No. 3 p.392 ~ p.398
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Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)
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Jun Hae-Roung
Cho In-Hee
Choi Hyung-Kyoon
Kim Young-Suk
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Abstract
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KEYWORD
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red pepper, volatile components, odor-active compounds, drying, gas chromatography-olfactometry, GC-O
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