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Chemometric approach to flavor and taste in commercial coffee blends using chemical sense
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 신의철 | - |
| dc.contributor.author | 부창국 | - |
| dc.contributor.author | 홍성준 | - |
| dc.contributor.author | 조진주 | - |
| dc.date.accessioned | 2023-08-04T07:50:30Z | - |
| dc.date.available | 2023-08-04T07:50:30Z | - |
| dc.date.issued | 2020-07-02 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/60409 | - |
| dc.title | Chemometric approach to flavor and taste in commercial coffee blends using chemical sense | - |
| dc.type | Conference | - |
| dc.citation.title | 2020 KoSFoST International Symposium and Annual Meeting | - |
| dc.citation.conferenceName | 2020 KoSFoST International Symposium and Annual Meeting | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 광주 | - |
| dc.citation.conferenceDate | 2020-07-01 ~ 2020-07-03 | - |
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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