红甜菜(Beta vulgaris L.)的风味和口感利用电子鼻、电子舌、气相色谱-质谱联用技术在济州岛收获

Q4 Agricultural and Biological Sciences

Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-09-30 DOI:10.3746/jkfn.2023.52.9.907

Sojeong Yoon, Ki-Bae Hong, Hyangyeon Jeong, Seong Jun Hong, Seong Min Jo, Hyeonjin Park, Younglan Ban, Moon Yeon Youn, Ga Yeong Cheon, Jeong Seon Kim, Youngseung Lee, Sung-Soo Park, Eui-Cheol Shin

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引用次数: 0

摘要

Sojeong Yoon, Ki-Bae Hong, Hyangyeon Jeong, Seong Jun Hong, Seong Min Jo, Hyeonjin Park, Younglan Ban, Moon Yeon Youn, Ga Yeong Cheon, Jeong Seon Kim, Youngseung Lee, Sung-Soo Park, and Eui-Cheol Shin.韩国食品科学与营养学会期刊》，2023;52:907-16。https://doi.org/10.3746/jkfn.2023.52.9.907。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Flavor and Taste of Red Beet (Beta vulgaris L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS

Sojeong Yoon, Ki-Bae Hong, Hyangyeon Jeong, Seong Jun Hong, Seong Min Jo, Hyeonjin Park, Younglan Ban, Moon Yeon Youn, Ga Yeong Cheon, Jeong Seon Kim, Youngseung Lee, Sung-Soo Park, and Eui-Cheol Shin. Journal of the Korean Society of Food Science and Nutrition 2023;52:907-16. https://doi.org/10.3746/jkfn.2023.52.9.907

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来源期刊

Journal of The Korean Society of Food Science and Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

1.20

自引率

0.00%

发文量

127