Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities
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Byun, Eui-Baek
(Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Park, Woo-Young (Department of Food Science and Technology, Kongju National University) Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Yoo, Yung-Choon (Department of microbiology, College of Medicine, Konyang University) Park, Chulhwan (Department of Chemical Engineering, Kwangwoon University) Park, Won-Jong (Department of Food Science and Technology, Kongju National University) Jang, Beom-Su (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Byun, Eui-Hong (Department of Food Science and Technology, Kongju National University) Sung, Nak-Yun (Department of Food Science and Technology, Kongju National University) |
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