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Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.).
Hwang, In Guk; Shin, Young Jee; Lee, Seongeung; Lee, Junsoo; Yoo, Seon Mi.
Affiliation
  • Hwang IG; Department of Agrofood Resources, National Academy of Agricultural Science, RDA, Gyeonggi 441-853, Korea.
  • Shin YJ; Department of Agrofood Resources, National Academy of Agricultural Science, RDA, Gyeonggi 441-853, Korea.
  • Lee S; Department of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea.
  • Lee J; Department of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea.
  • Yoo SM; Department of Agrofood Resources, National Academy of Agricultural Science, RDA, Gyeonggi 441-853, Korea.
Prev Nutr Food Sci ; 17(4): 286-92, 2012 Dec.
Article in En | MEDLINE | ID: mdl-24471098
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Prev Nutr Food Sci Year: 2012 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Prev Nutr Food Sci Year: 2012 Document type: Article Country of publication: