[ 한국식품위생안전성학회지 ] Vol.27, No.4 | 2012
LED 처리에 의한 고춧가루의 미생물 저감화 및 품질특성
Effects of LED Treatment on Microbial Reduction and Quality Characteristics of Red Pepper Powder
Keyword : LED treatment, pepper powder, microbial population, water soluble pigment, capsanthin content
Author's : 윤혜정·박경훈·류경열·김세리·윤종철·김병석*
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