,

Investigation of flavor and sensory characteristics of pine-mushrooms according to their grades by multivariate analysis

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Profiling of amino acids in chongkukjang foods during fermentation period

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Characterization of the overal flavor profiles and odor active compounds in pine-mushrooms (Tricholoma matsutake Sing.) using metabolomic approach

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Characterization of the overall flavor profiles and odor-active compounds in pine-mushrooms(Tricholoma matsutake Sing.) of diffent grades

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Effect of pH on the formation of volatiles from the thermal interactions of taurine with reducing sugars