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Comparison of the flavor profiles in raw and cooked pine-mushrooms(Trichoroma matsutake Sing.)

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서로 다른 온도에서 taurin과 환원당( xylose, fructose, glucose)의 가열 반응 시 생성되는 휘발성 성분 비교

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Development of natural savory-type flavors from chicken by-products by process technology

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Analysis of volatile compounds in bulgogi, a Korean broiled beef

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Odor-active compounds in fresh and dried(sun-dried and oven-dried) red peppers