Changes of Nutrient Composition and Retention Rate of Sweet Pepper by Different Types and Blanching Method

Authors :: Se Na Kim
Hong-Gyun Kim
Haeng Ran Kim
Jin Bong Hwang
So-Min Kim
Hye-Kyung Han
Mi-Ran Yang
Young Min Choi
Source :: Korean Journal of Food & Cookery Science. 32:433-440
Publication Year :: 2016
Publisher :: Korean Society of Food and Cookery Science, 2016.

Subjects :: Vitamin
Chemistry
Blanching
04 agricultural and veterinary sciences
Retention rate
040401 food science
Horticulture
chemistry.chemical_compound
0404 agricultural biotechnology
Nutrient
Pepper
General Earth and Planetary Sciences
Composition (visual arts)
General Environmental Science

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