The Changes of Capsaicinoids and AST A Color Value of Red Pepper Powder Packed with Different Packaging Materials |
이선미
(서울대학교 식품영양학과)
박재복 (한국식품개발연구원) 김선아 (한국식품개발연구원) 황인경 (서울대학교 식품영양학과) |
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