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HPLC를 이용한 고추의 품종별 Capsaicin 및 Dihydrocapsaicin 성분의 함량분석
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 맹주양 | - |
| dc.date.accessioned | 2021-08-12T06:57:51Z | - |
| dc.date.available | 2021-08-12T06:57:51Z | - |
| dc.date.created | 2021-06-17 | - |
| dc.date.issued | 2010-12 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/17427 | - |
| dc.publisher | 순천향대학교기초과학연구소 | - |
| dc.title | HPLC를 이용한 고추의 품종별 Capsaicin 및 Dihydrocapsaicin 성분의 함량분석 | - |
| dc.type | Article | - |
| dc.contributor.affiliatedAuthor | 맹주양 | - |
| dc.identifier.bibliographicCitation | 순천향자연과학연구, v.16, no.2, pp.127 - 133 | - |
| dc.relation.isPartOf | 순천향자연과학연구 | - |
| dc.citation.title | 순천향자연과학연구 | - |
| dc.citation.volume | 16 | - |
| dc.citation.number | 2 | - |
| dc.citation.startPage | 127 | - |
| dc.citation.endPage | 133 | - |
| dc.type.rims | ART | - |
| dc.description.journalClass | 3 | - |
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