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피인용 문헌
- Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria vol.23, pp.1, 2014, https://doi.org/10.1007/s10068-014-0025-4
- L.) leaves-based vinegar vol.49, pp.11, 2014, https://doi.org/10.1111/ijfs.12573
- Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.765
- Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oil vol.28, pp.6, 2010, https://doi.org/10.11002/kjfp.2021.28.6.747