Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods-Reference-Cited by-同舟云学术

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

Published:2021-08 Issue:8 Volume:30 Page:1033-1049
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Hong Seong Jun,Boo Chang Guk,Lee Jookyeong,Hur Seong Wook,Jo Seong Min,Jeong Hyangyeon,Yoon Sojeong,Lee Youngseung,Park Sung-Soo,Shin Eui-Cheol

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-021-00948-2.pdf

Reference32 articles.

1. Afsharypuor S, Balam MH. Volatile constituents of Raphanus sativus L. var. niger seeds. Journal of Essential Oil Research. 17(4): 440-441 (2005)

2. Bae RN, Lee YK, Lee SK. Changes in nutrient levels of aqueous extracts from radish (Raphanus sativus L.) root during liquefaction by heat and non-heat processing. Horticultural Science and Technology. 30(4): 409-416 (2012)

3. Blažević I, Mastelić J. Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish (Raphanus sativus L.). Food Chemistry. 113(1): 96-102 (2009)

4. Boo CG, Hong SJ, Lee YS, Park SS, Shin EC. Quality characteristics of wintering radishes produced in Jeju island using E-Nose, E-Tongue, and GC-MSD Approach. Journal of the Korean Society of Food Science and Nutrition. 49(12): 1407-1415 (2020)

5. Bu J, Dai Z, Zhou T, Lu Y, Jiang Q. Chemical composition and flavour characteristics of a liquid extract occurring as waste in crab (Ovalipes punctatus) processing. Journal of the Science of Food and Agriculture. 93(9): 2267-2275 (2013)

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