7 results on '"Yoon, Sojeong"'
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2. Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors
3. Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry
4. Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system
5. Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources
6. Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis
7. A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing
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