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頁籤選單縮合
題 名 | 不同辣椒品系辣味成分之分析及其加工=A Study on Capsaicin Contents of Different Pepper Lines and the Manufacturing for Pepper Pastes |
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作 者 | 羅淑卿; 王三太; | 書刊名 | 中華農業研究 |
卷 期 | 52:3 2003.09[民92.09] |
頁 次 | 頁218-227 |
分類號 | 435.27 |
關鍵詞 | 辣椒; 辣椒素; 感官品評; 醃漬; Pepper; Capsaicinoid; Sensory evaluation; Fermentation; |
語 文 | 中文(Chinese) |