ScholarWorks@Gyeongsang National University

Browsing by 부창국Author

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 5 of 5

Changes in taste and volatile compounds in radishes upon different heat treatments using electronic cheomosensors

신의철; 허성욱; 조성민; 윤소정; 정향연; 부창국; 홍성준; 이영승; 박성수

ConferenceIssue Date2021Citation2021 KoSFoST International Symposium and Annual MeetingPublisher한국식품과학회PlaceKO; 대전
Chemo Sensory Properties by the Storage Periods and Temperatures in Jeju Wintering Radishes

신의철; 조성민; 홍성준; 부창국; 허성욱; 정향연; 윤소정

ConferenceIssue Date2021Citation2021 KoSFoST International Symposium and Annual MeetingPublisher한국식품과학회PlaceKO; 대전
Chemometric approach to flavor and taste in Brazil Yellow Bourbon extracts using chemical sense tools

신의철; 부창국; 홍성준

ConferenceIssue Date2021Citation2021 KoSFoST International Symposium and Annual MeetingPublisher한국식품과학회PlaceKO; 대전
Chemosensory approach of Coffea arabica L.(cv. Yellow Bourbon) roasted by microwave and oven using electronic sensors

신의철; 윤소정; 정향연; 조성민; 허성욱; 부창국; 홍성준

ConferenceIssue Date2021Citation2021 KoSFoST International Symposium and Annual MeetingPublisher한국식품과학회PlaceKO; 대전
Investigation of chemosensory for Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors

신의철; 정향연; 윤소정; 조성민; 허성욱; 부창국; 홍성준

ConferenceIssue Date2021Citation2021 KoSFoST International Symposium and Annual MeetingPublisher한국식품과학회PlaceKO; 대전
1
CONTACT US

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0533

COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어