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Identification of volatile aroma compounds driving consumer liking of soy sauces manufactured by different processing method
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이광근 | - |
| dc.date.accessioned | 2024-10-30T18:04:31Z | - |
| dc.date.available | 2024-10-30T18:04:31Z | - |
| dc.date.issued | 2016-11-28 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/52744 | - |
| dc.title | Identification of volatile aroma compounds driving consumer liking of soy sauces manufactured by different processing method | - |
| dc.type | Conference | - |
| dc.citation.startPage | 128 | - |
| dc.citation.endPage | 128 | - |
| dc.citation.conferenceName | EFFOST | - |
| dc.citation.conferencePlace | 오스트리아 | - |
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Related Researcher
- Lee, Kwang Geun
- College of Life Science and Biotechnology (식품바이오융합공학과)