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Se-Young Kwun, Ga-Yeon Kim, Hyeon-Ju Lee, Chung-Woo Park, Yong-Su Ji, Eun-Hee Park. (2021). Changes in Volatile Compounds in Korean Red Pepper by six Cooking Methods. Journal of Agricultural, Life and Environmental Sciences, 33(3), 420-426. doi:10.22698/jales.20210041