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INFLUENCE OF DRYING METHODS ON COLOR,CAPSAIClNOIDS AND ANTIOXlDANT PROPERTIES OF PAPRIKA
【机 构】
：
Department of Food Science and Human Nutrition,University of Illinois at Urbana-Champaign, URBANA, I
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年期
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