A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing

Hong, SJ; Yoon, S; Lee, J; Jo, SM; Jeong, H; Lee, Y; Park, SS; Shin, EC

A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing

https://hdl.handle.net/10779/DRO/DU:22414009

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posted on 2023-03-31, 00:41 authored by SJ Hong, S Yoon, J Lee, SM Jo, H Jeong, Y Lee, SS Park, EC Shin

A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing

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DOI - Is version of https://doi.org/10.1111/jfpp.16435

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London, Eng.

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English

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000762531700001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=a045e4b2bb1f2b747c68c720ec8913b7

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C1.1 Refereed article in a scholarly journal

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Journal of Food Processing and Preservation

Volume

46

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ARTN e16435

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1-12

ISSN

0145-8892

eISSN

1745-4549

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4

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WILEY

Publication URL

http://dx.doi.org/10.1111/jfpp.16435

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Keywords

Science & Technology Life Sciences & Biomedicine Food Science & Technology CHEMICAL-ANALYSIS AROMA COMPOUNDS VOLATILES TONGUE DEGRADATION EVOLUTION ACID NOSE

A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing

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