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1 Ergebnisse
1
Color Value, Free Amino Acid Content, and Antioxidant Poten..:
Jang, Kil-Su
;
Kim, Chan-Yong
;
Kwon, Oh-Hun
...
info:eu-repo/semantics/altIdentifier/url/https://www.ijsciences.com/pub/article/1412. , 2017
Link:
https://zenodo.org/record/3350082
RT Journal T1 <Title>Color Value, Free Amino Acid Content, and Antioxidant Potential of Seasoning Prepared with Hot Pepper Seeds</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftzenodo:oai:zenodo.org:3350082&Exemplar=1&LAN=DE A1 Jang, Kil-Su A1 Kim, Chan-Yong A1 Kwon, Oh-Hun A1 Kwon, Jung-Bae A1 Kumar Dhungana, Sanjeev A1 Park, Yong-Sung A1 Do, Hyeon-Min A1 Kim, Hye-Ryun A1 Son, Jin-Hwan A1 Kim, Il-Doo YR 2017 K1 DPPH K1 Culinary K1 Physicochemical Property K1 Polyphenol K1 Spice JF info:eu-repo/semantics/altIdentifier/url/https://www.ijsciences.com/pub/article/1412 LK http://dx.doi.org/https://zenodo.org/record/3350082 DO https://zenodo.org/record/3350082 SF ELIB - SuUB Bremen
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