The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)

Catherine W. Rico(Kyungpook National University), Joong‐Ho Kwon(CJ CheilJedang (South Korea)), Gui‐Ran Kim(Kyungpook National University), Masakazu Furuta(Osaka Prefecture University), Jae‐Jun Ahn(Kyungpook National University), Hyun-Ku Kim(Korea Food Research Institute)
Food Chemistry
August 11, 2009
10.1016/j.foodchem.2009.08.005
Cited by 119

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