In Guk Hwang

1. Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)
   2012/12/31 by In Guk Hwang, Young Jee Shin, Seongeung Lee +2 · 1 citation
   Medicine · Agricultural and Biological Sciences · Chemistry · #Phytochemicals and Antioxidant Activities #Essential Oils and Antimicrobial Activity #Postharvest Quality and Shelf Life Management #Capsicum annuum #Pepper #Horticulture #Antioxidant #Chemistry #Food science #Biology #Biochemistry