Characterization of Aroma-Active Compounds in Cherry Tomato (Lycopersicon esculentum L. cv. Beta Tiny) at Red Maturity Stage - koreascholar

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Characterization of Aroma-Active Compounds in Cherry Tomato (Lycopersicon esculentum L. cv. Beta Tiny) at Red Maturity Stage

Seung-Hyun Bae, Woo-Young Joung, Hyung-Hee Baek

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/399214

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학술대회 및 심포지엄

2020 (사)한국산업식품공학회 춘계 학술대회 (2020.08)
p.62

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Seung-Hyun Bae(Department of Food Engineering, Dankook University)
Woo-Young Joung(Department of Food Engineering, Dankook University)
Hyung-Hee Baek(Department of Food Engineering, Dankook University)

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