Kiho Kim, Sung-Soo Park, Dain Kim, Ki-Bae Hong, Eui-Cheol Shin, Inyong Kim, Youngseung Lee
{"title":"热空气、冷冻或微波真空干燥制大蒜和辣椒粉的理化和感官特性","authors":"Kiho Kim, Sung-Soo Park, Dain Kim, Ki-Bae Hong, Eui-Cheol Shin, Inyong Kim, Youngseung Lee","doi":"10.3746/jkfn.2023.52.9.922","DOIUrl":null,"url":null,"abstract":"Kiho Kim, Sung-Soo Park, Dain Kim, Ki-Bae Hong, Eui-Cheol Shin, Inyong Kim, and Youngseung Lee. Journal of the Korean Society of Food Science and Nutrition 2023;52:922-8. https://doi.org/10.3746/jkfn.2023.52.9.922","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying\",\"authors\":\"Kiho Kim, Sung-Soo Park, Dain Kim, Ki-Bae Hong, Eui-Cheol Shin, Inyong Kim, Youngseung Lee\",\"doi\":\"10.3746/jkfn.2023.52.9.922\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Kiho Kim, Sung-Soo Park, Dain Kim, Ki-Bae Hong, Eui-Cheol Shin, Inyong Kim, and Youngseung Lee. Journal of the Korean Society of Food Science and Nutrition 2023;52:922-8. https://doi.org/10.3746/jkfn.2023.52.9.922\",\"PeriodicalId\":17718,\"journal\":{\"name\":\"Journal of The Korean Society of Food Science and Nutrition\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of The Korean Society of Food Science and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3746/jkfn.2023.52.9.922\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Korean Society of Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3746/jkfn.2023.52.9.922","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying
Kiho Kim, Sung-Soo Park, Dain Kim, Ki-Bae Hong, Eui-Cheol Shin, Inyong Kim, and Youngseung Lee. Journal of the Korean Society of Food Science and Nutrition 2023;52:922-8. https://doi.org/10.3746/jkfn.2023.52.9.922
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
