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Change in the Quality Characteristics of Red Pepper Powder According to the Storage Method

Jeong In Choi, Hye In Oh, Mi Sook Cho, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.125-132

DOI:https://doi.org/10.7318/KJFC/2018.33.2.125 Download PDF Export Citation
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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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