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KMID : 1024420020060030232
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Food Engineering Progress
2002 Volume.6 No. 3 p.232 ~ p.240
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Changes of Volatile Flavor Components with Different Roasting Processes in Chicory Roots
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Park Chae-Kyu
Lee Jae-Gon
Jeon Byeong-Seon
Kim Na-Mi
Shim Ki-Hwan
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Abstract
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KEYWORD
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Chicory root, Volatile flavor components, Roasting, Solid Phase Microextraction, SPME
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