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Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based

Jung Eun Lee1, Eunji Choi1, Cheol Seong Jang2

  • 1Department of Food and Nutrition, Sookmyung Women's University, Seoul, 04310 Korea.

Food Science and Biotechnology
|December 6, 2021
PubMed

Keywords:
ClGeographic originOrthogonal partial least squares-discriminant analysisRbRed pepper powder

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