Quality properties of fermented mugworts and the rapid pattern analysis of their volatile flavor components via surface acoustic wave (SAW) based electronic nose sensor in the GC system
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201326053672998.pdf
Reference32 articles.
1. Quality Characteristics of Yanggaeng Incorporated with Mugwort Powder
2. Effect of the Addition Method of Mugwort on Antioxidant Effect, Total Plate Counts, and Residual Nitrite Content of Emulsified Sausages during Cold Storage
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