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Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of

Ji Yeong Park1, Ji-Hee Yang2, Mi-Ai Lee2

  • 11Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju-daero 501, Jinju, 52828 Republic of Korea.

Food Science and Biotechnology
|May 17, 2019
PubMed

Keywords:
DryingKimchiSensory evaluationVolatile profile

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