Sensory characteristics and flavor profiles of onion seasonings prepared by different extraction methods

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Yunjin Choi(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Euicheol Shin(Department of Food Science, Gyeongsang National University)
Duhyeon Kim(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Gibeom Choi(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Dongmin Kim(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Seonghui Kim(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Chaehyeon Lee(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Junho Song(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Subin Park(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Suengmok Cho(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)

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