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피인용 문헌
- Quality Characteristics of Red Pepper Cultivars according to Cultivation Years and Regions vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.817
- 스팀 가열 및 자외선, 감마선 조사 처리에 따른 고춧가루의 미생물 저감화 효과 vol.52, pp.2, 2020, https://doi.org/10.9721/kjfst.2020.52.2.177
- Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste vol.24, pp.1, 2012, https://doi.org/10.1080/10942912.2021.1969945