Aroma active compounds of bulgogi

Journal of Food Science

Volumn 70, Issue 8, 2005, Pages

  Hye, Sung Ko ^a   Tae, Hwan Kim ^a   In, Hee Cho ^b   Yang, Ji Yeon ^b   Kim, Young Suk ^b   Hyong, Joo Lee ^a  

^a Seoul National University   (South Korea)

^b Ewha Womans University   (South Korea)

Author keywords

Aroma active compounds; Aroma dilution analysis; Bulgogi; High vacuum sublimation; Solid phase microextraction

Indexed keywords

EID: 27544500875     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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