Open AccessTaste-active Components of Powdered Smoke-dried Oysters and Its Application
Author(s) -
Cheong-Sik Kong,
Su-Tae Kang,
Seung-Gil Ji,
Jeong-Goo Kang,
Dong-Jin Choi,
JeongGyun Kim,
Kwang-Soo Oh
Publication year - 2006
Publication title -
korean journal of fisheries and aquatic sciences
Language(s) - English
Resource type - Journals
eISSN - 2287-8815
pISSN - 0374-8111
DOI - 10.5657/kfas.2006.39.3.278
Subject(s) - food science , chemistry , oyster , umami , taste , smoke , taurine , organoleptic , sugar , glycine , amino acid , biochemistry , organic chemistry , biology , fishery
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