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Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis.
Hong SJ, Jo SM, Yoon S, Jeong H, Lee Y, Park SS, Shin EC. Hong SJ, et al. Among authors: yoon s. Food Sci Biotechnol. 2023 Jan 7;32(7):937-947. doi: 10.1007/s10068-022-01230-9. eCollection 2023 Jun. Food Sci Biotechnol. 2023. PMID: 37123071 Free PMC article.
Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC-MS-O using a multivariate approach.
Hong SJ, Boo CG, Yoon S, Jeong H, Jo SM, Youn MY, Kim JK, Kim YJ, Shin EC. Hong SJ, et al. Among authors: yoon s. Food Chem X. 2024 Jan 4;21:101119. doi: 10.1016/j.fochx.2024.101119. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38282827 Free PMC article.
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