| 논문명 |
Evaluation of capsaicinoid profile and antioxidant properties in dried Korean red pepper (Capsicum annuum L.) as affected by variable dose rates of electron beam and gamma ray irradiation |
| 학술지 |
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
ISSN |
0022-1155 |
| SCI 구분 |
01 |
논문구분 |
국외 |
| 국내외학술지 구분 |
201 |
학술지 구분 |
학술지 |
| 성과년도 |
2018 |
NTIS 성과고유번호 |
JNL-2018-00110211791 |
| 초록 |
The application of food irradiation is based on the parameters including energy (MeV), dose rate (kGy/s or kGy/h), and absorbed dose (kGy). Red pepper powders were treated with different dose rates of... |
