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

Hong, S J; Boo, C G; Lee, Tracy; Hur, S W; Jo, S M; Jeong, H; Yoon, S; Lee, Y; Park, S S; Shin, E C

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

journal contribution

posted on 2021-08-01, 00:00 authored by S J Hong, C G Boo, Tracy LeeTracy Lee, S W Hur, S M Jo, H Jeong, S Yoon, Y Lee, S S Park, E C Shin

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

History

Journal

Food Science and Biotechnology

Volume

30

Issue

8

Pagination

1033 - 1049

Publisher

Springer Nature

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

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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

File(s) under permanent embargo

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

History

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eISSN

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