Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities (품종별 고추(꽃고추, 홍고추 및 홍피망)의 총폴리페놀, 총플라보노이드 함량 및 항산화 활성 비교)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.45 no.5
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- pp.765-770
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- 2016