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Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oilopen access

Lee, K.-Y.; Han, C.Y.; Pyo, M.J.; Choi, S.-G.

ArticleIssue Date2022CitationKorean Journal of Food Preservation, v.29, no.6, pp 932 - 942PublisherKorean Society of Food Preservation
SCOPUSKCI
Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oilopen access

Lee, K.-Y.; Kim, A.-N.; Lee, H.Y.; Pyo, M.J.; Choi, S.-G.

ArticleIssue Date2021CitationKorean Journal of Food Preservation, v.28, no.6, pp 747 - 757PublisherKorean Society of Food Preservation
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