Electronic Sensors and Multivariate Approaches for Taste and Odor in Korean Soups and Stews-Reference-Cited by-同舟云学术

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Electronic Sensors and Multivariate Approaches for Taste and Odor in Korean Soups and Stews

Published:2020-10-30 Issue:5 Volume:35 Page:430-437
ISSN:1229-1153
Container-title:Journal of Food Hygiene and Safety
language:
Short-container-title:J. Fd Hyg. Safety

Author:

Boo Chang Guk,Hong Seong Jun,Cho Jin-Ju,Shin Eui-Cheol

Funder

Gyeongnam National University of Science and Technology

Publisher

The Korean Society of Food Hygiene and Safety

Subject

General Engineering,Energy Engineering and Power Technology

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species;Fisheries and Aquatic Sciences;2023-02

2. Fatty Acid Profiles and Volatile Compounds in the White Adipose Tissue of Sprague Dawley Rats After Inhalation of Patchouli Essential Oil;Journal of the Korean Society of Food Science and Nutrition;2021-09-30

3. Comparative Evaluation of the Volatile Profiles and Taste Properties of Commercial Coffee Products Using Electronic Nose, Electronic Tongue, and GC/MSD;Journal of the Korean Society of Food Science and Nutrition;2021-08-31

4. Physicochemical Characteristics of Wintering Radish Produced in Jeju Island by Different Processing Methods;Journal of the Korean Society of Food Science and Nutrition;2021-07-31

5. Comparative Study between Parts of Fennel (Foeniculum vulgare Mill.) for Taste and Flavor Properties;Journal of the Korean Society of Food Science and Nutrition;2021-04-30

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