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Erratum

Changes in Water-soluble Vitamin Contents in Response to Different Processing Methods in Various Paprika Cultivars

색상별 파프리카 품종의 조리법에 따른 수용성 비타민의 함량 변화

Gi-Ppeum Kim1
,
In-Kyu Kang2
,
Young-Sun Hwang3
,
Kyeung-il Park4
,
Youngmin Choi5
,
Myoung-Gun Choung1*
김 기쁨1
,
강 인규2
,
황 영선3
,
박 경일4
,
최 용민5
,
정 명근1*
1Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Korea
2Department of Horticultural Science, Kyungpook National University, Daegu 41566, Korea
3Department of Biology, University of Texas-Arlington, Arlington, TX 76019, USA
4Department of Horticulture & Life Science, Yeungnam University, Gyeongsan 38541, Korea
5Functional Food and Nutrition Division, National Academy of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea
1강원대학교 생약자원개발학과
2경북대학교 원예과학과
3텍사스주립대학교 생물학과
4영남대학교 원예생명과학과
5농업과학원 농식품자원부 기능성식품과과
*교신저자. *Corresponding Author. 
31 December 2018. pp. 899-899
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Information
  • Publisher :KOREAN SOCIETY FOR HORTICULTURAL SCIENCE
  • Publisher(Ko) :한국원예학회
  • Journal Title :Horticultural Science and Technology
  • Journal Title(Ko) :원예과학기술지
  • Volume : 36
  • No :6
  • Pages :899-899
  • Received Date : 2017-11-13
  • Revised Date : 2018-01-31
  • Accepted Date : 2018-01-30
  • DOI :https://doi.org/10.12972/kjhst.20180087
Journal Informaiton Horticultural Science and Technology Horticultural Science and Technology
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