Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (
Korean rice liquor
SAFE-GC/MS
descriptive analysis
yakju
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
02 Jun 2020
02 Jun 2020
Historique:
received:
11
05
2020
revised:
28
05
2020
accepted:
29
05
2020
entrez:
6
6
2020
pubmed:
6
6
2020
medline:
6
6
2020
Statut:
epublish
Résumé
The sensory characteristics and volatile compounds that affect consumers' acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12
Identifiants
pubmed: 32498353
pii: foods9060722
doi: 10.3390/foods9060722
pmc: PMC7353550
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministry of the Science and ICT, Republic of Korea
ID : E0187000-02
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