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Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis.
Lee, Jung Eun; Choi, Eunji; Jang, Cheol Seong; Chun, Hyang Sook; Ahn, Sangdoo; Kim, Byung Hee.
Afiliação
  • Lee JE; Department of Food and Nutrition, Sookmyung Women's University, Seoul, 04310 Korea.
  • Choi E; Department of Food and Nutrition, Sookmyung Women's University, Seoul, 04310 Korea.
  • Jang CS; Department of Applied Plant Sciences, Kangwon National University, Chuncehon, 24341 Korea.
  • Chun HS; Department of Food Science and Technology, Chung-Ang University, Anseong, 17546 Korea.
  • Ahn S; Department of Chemistry, Chung-Ang University, Seoul, 06974 Korea.
  • Kim BH; Department of Food and Nutrition, Sookmyung Women's University, Seoul, 04310 Korea.
Food Sci Biotechnol ; 30(12): 1497-1507, 2021 Nov.
Article em En | MEDLINE | ID: mdl-34868699
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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Sci Biotechnol Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Sci Biotechnol Ano de publicação: 2021 Tipo de documento: Article