Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods

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

File(s) under permanent embargo

Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods

Version 2 2024-06-06, 03:25

Version 1 2021-10-21, 09:43

journal contribution

posted on 2024-06-06, 03:25 authored by SJ Hong, CG Boo, J Lee, SW Hur, SM Jo, H Jeong, S Yoon, Y Lee, SS Park, EC Shin

Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods

History

Journal

Food Science and Biotechnology

Volume

30

Pagination

1033-1049

Location

London, Eng.

Publisher DOI

https://doi.org/10.1007/s10068-021-00948-2

ISSN

1226-7708

eISSN

2092-6456

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Issue

8

Publisher

Springer Nature

Usage metrics

Keywords

Science & Technology Life Sciences & Biomedicine Food Science & Technology Wintering radish E-tongue E-nose GC-MSD GC-olfactometry FLAVOR CHARACTERISTICS OFF-ODOR VOLATILES AROMA FERMENTATION DEGRADATION OVEN 3006 Food sciences

Licence

Exports

RefWorks

BibTeX

Ref. manager

Endnote

DataCite

NLM

DC

File(s) under permanent embargo

Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods

History

Journal

Volume

Pagination

Location

Publisher DOI

ISSN

eISSN

Language

Publication classification

Issue

Publisher

Usage metrics

Categories

Keywords

Licence

Exports