Time-intensity Evaluation of Hot Taste of Red Pepper Seed Extracts as Affected by Mixing Ratio of Red Pepper Seed Extracts (고춧가루와 고추씨 추출액의 혼합 비율에 따른 매운맛의 시간차 강도 평가)
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- Korean Journal of Food Science and Technology
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- v.31 no.6
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- pp.1679-1682
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- 1999