AGRIS - International System for Agricultural Science and Technology

Changes of Volatile Odor Components in Onion by Freeze-drying

2005

Kim, J.H. (Chosun University, Gwangju, Republic of Korea) | Seo, H.Y. (Chosun University, Gwangju, Republic of Korea) | No, K.M. (Chosun University, Gwangju, Republic of Korea) | Han, B.J. (Chosun University, Gwangju, Republic of Korea) | Lee, S.J. (Chosun University, Gwangju, Republic of Korea) | Seo, Y.S. (Chosun University, Gwangju, Republic of Korea) | Kim, K.S. (Chosun University, Gwangju, Republic of Korea), E-mail: kskim@mail.chosun.ac.kr


Bibliographic information
Journal of The Korean Society of Food Science and Nutrition
Volume 34 Issue 2 ISSN 1226-3311
Pagination
pp. 230-235
Other Subjects
S-containing compounds; Liofilizacion; Volatile
Language
Korean
Note
Summary(En)
2 tables
3ill., 31 ref.
Translated Title
동결건조에 의한 양파의 휘발성 향기성분의 변화
Type
Directory

2006-05-15
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