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

Hong, SJ, Boo, CG, Lee, Tracy, Hur, SW, Jo, SM, Jeong, H, Yoon, S, Lee, Y, Park, SS and Shin, EC 2021, Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods, Food Science and Biotechnology, vol. 30, no. 8, pp. 1033-1049, doi: 10.1007/s10068-021-00948-2.

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Title Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
Author(s) Hong, SJ
Boo, CG
Lee, Tracy
Hur, SW
Jo, SM
Jeong, H
Yoon, S
Lee, Y
Park, SS
Shin, EC
Journal name Food Science and Biotechnology
Volume number 30
Issue number 8
Start page 1033
End page 1049
Total pages 17
Publisher Springer Nature
Place of publication London, Eng.
Publication date 2021-08
ISSN 1226-7708
2092-6456
Keyword(s) 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
Language eng
DOI 10.1007/s10068-021-00948-2
Field of Research 0908 Food Sciences
1001 Agricultural Biotechnology
HERDC Research category C1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30157541

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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Created: Thu, 21 Oct 2021, 08:43:14 EST

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