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11
Volatile Flavor Components of Daidai (Citrus aurantium L. var. Cyathifera Y. Tanaka) Cold-pressed Oil and Its Oxygenated Fraction
Volatile Flavor Components of Daidai (Citrus aurantium L. var. Cyathifera Y. Tanaka) Cold-pressed Oil and Its Oxygenated Fraction
Song Hee-Sun | 광주보건대학 | 2003
печати
12
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sunghyun Shon | Korean Society of Food Science and Technology | 2003
печати
13
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Christofora Hanny Wijaya | Korean Society of Food Science and Technology | 2002
печати
14
Volatile Components in Commercial Imitation Crabmeats
Volatile Components in Commercial Imitation Crabmeats
Hau Yin Chung | Korean Society of Food Science and Technology | 2002
печати
15
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
Joo-Shin Kim | Korean Society of Food Science and Technology | 2002
печати
16
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Hyun-Joo Ahn | Korean Society of Food Science and Technology | 2002
печати
17
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
печати
18
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han | Korean Society of Food Science and Technology | 2001
печати
19
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Yong-Suk Kim | Korean Society of Food Science and Technology | 2001
печати
20
Volatile Flavor Components of Kochujang Prepared with Different Kojis
Volatile Flavor Components of Kochujang Prepared with Different Kojis
Ji-Young Oh... | Korean Society of Food Science and Technology | 2001
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