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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.2, 2022년, pp.126 - 133
장보아 (단국대학교 식품공학과) , 백형희 (단국대학교 식품공학과)
The objective of this study was to analyze volatile and aroma-active compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouse systems using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. Aroma-active compound...
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