Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder

标题
Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder
作者
关键词
-
出版物
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 20, Issue 1, Pages 215-222
出版商
Springer Nature
发表日期
2011-02-24
DOI
10.1007/s10068-011-0029-2

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