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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.5, 2021년, pp.585 - 592
권병수 (한양대학교 식품영양학과) , 이재헌 (한양대학교 식품영양학과) , 이광연 (한양대학교 식품영양학과) , 김서진 (태경농산(주)) , 전남배 (태경농산(주)) , 유홍훈 (태경농산(주)) , 이현규 (한양대학교 식품영양학과)
This study compared the quality characteristics of commercial Cheddar cheese of dairy types (DT) and vegan types (VT) using electronic sensory evaluation (nose and tongue) and texture profile analysis (TPA). The electronic nose detected acetaldehyde, 2-methylbutanal, and n-butanol in all samples, wh...
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