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. 2023 Jun 20;32(13):1893–1900. doi: 10.1007/s10068-023-01371-5

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© The Korean Society of Food Science and Technology 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

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Fig. 3 — Changes in the ASTA value of red pepper powder with various packaging treatments during storage at 25 °C for 147 days with temperature abuse at 40 °C for 14 days (dotted line: storage temperature, dash-dotted line: relative humidity)