共 44 条
- [41] Evaluation of capsaicinoid profile and antioxidant properties in dried Korean red pepper (Capsicum annuum L.) as affected by variable dose rates of electron beam and gamma ray irradiation [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (10): : 3902 - 3910
- [42] Evaluation of capsaicinoid profile and antioxidant properties in dried Korean red pepper (Capsicum annuum L.) as affected by variable dose rates of electron beam and gamma ray irradiation [J]. Journal of Food Science and Technology, 2018, 55 : 3902 - 3910