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Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry

✍ Scribed by Kang, Kyung-Mo; Baek, Hyung-Hee

Book ID: 121433567
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 461 KB
Volume: 145
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2013.08.087

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