Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting Lee, Tracy, Cho, JJ, Hong, SJ, Kim, DS, Boo, CG and Shin, EC 2020, Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting, Journal of Food Biochemistry, vol. 44, no. 9, pp. 1-14, doi: 10.1111/jfbc.13344. Attached Files Name Description MIMEType Size Downloads Title Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting Author(s) Lee, Tracy Cho, JJ Hong, SJ Kim, DS Boo, CG Shin, EC Journal name Journal of Food Biochemistry Volume number 44 Issue number 9 Start page 1 End page 14 Total pages 14 Publisher Wiley Place of publication Chichester, Eng. Publication date 2020-09 ISSN 0145-8884 1745-4514 Keyword(s) Platycodon grandiflorum roots SPME electronic tongue roasting sensory properties volatile compounds Language eng DOI 10.1111/jfbc.13344 Field of Research 0908 Food Sciences HERDC Research category C1 Refereed article in a scholarly journal Persistent URL http://hdl.handle.net/10536/DRO/DU:30157513 Document type: Journal Article Collections: Faculty of Health School of Exercise and Nutrition Sciences Related Links Link Description Connect to published version Go to link with your DU access privileges   Connect to Elements publication management system Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Thu, 21 Oct 2021, 08:37:55 EST Thu, 21 Oct 2021, 15:23:47 EST Fri, 12 Nov 2021, 05:11:06 EST Thu, 18 Nov 2021, 13:28:44 EST Thu, 18 Nov 2021, 14:07:36 EST Thu, 18 Nov 2021, 14:12:35 EST Filtered Full Citation counts:   Cited 0 times in TR Web of Science Cited 9 times in Scopus Search Google Scholar Access Statistics: 13 Abstract Views, 0 File Downloads  -  Detailed Statistics Created: Thu, 21 Oct 2021, 08:37:55 EST