Reduction of the polycyclic aromatic hydrocarbon levels in...

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Food Chemistry 2019 / 6

Reduction of the polycyclic aromatic hydrocarbon levels in dried red peppers (Capsicum annuum L.) using heat pump-assisted drying

Hwang, Moon-Jung, Kang, Se-Jin, Kim, Hoe-Seong, Lee, Kwang-Won
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.124977
Date:
June, 2019
File:
PDF, 447 KB
english, 2019
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