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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.13 no.1, 2006년, pp.43 - 49
정창호 (경상대학교 대학원 응용생명과학부) , 고웅혁 (경상대학교 대학원 응용생명과학부 농업생명과학연구원) , 조정래 (경상대학교 대학원 응용생명과학부 농업생명과학연구원) , 안철근 (경남농업기술원) , 심기환 (경상대학교 대학원 응용생명과학부 농업생명과학연구원)
The chemical components of Korean paprika according to cultivars were investigated and analyzed to provide basic data for food materialization and processing. Nitrogen free extract contents of President, Special and Fiesta were 6.64, 6.22 and
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