Open AccessA Study on Volatile Flavor Compounds of Seoktanju Made by Varying The Amount of Byeo-Nuruk
Author(s) -
JinHee Kim,
Jeong-Yeon Kim,
MyungHee Kim
Publication year - 2021
Publication title -
journal of the korea academia-industrial cooperation society
Language(s) - English
Resource type - Journals
eISSN - 2288-4688
pISSN - 1975-4701
DOI - 10.5762/kais.2021.22.11.412
Subject(s) - flavor , food science , chemistry , chromatography , psychology , mathematics
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