A Study of the Chemosensory Properties of Commercial Processed Foods Using Electronic Sensors
Hyeonjin Park, Younglan Ban, Sojeong Yoon, Hyangyeon Jeong, Seong Jun Hong, Hee Sung Moon, Se Young Yu, Hyun-Wook Kim, Kyeong Soo Kim, Eun Ju Jeong, and Eui-Cheol Shin. Journal of the Korean Society of Food Science and Nutrition 2024;53:805-15. https://doi.org/10.3746/jkfn.2024.53.8.805
Authors
- Eun Ju Jeong (ORCID: https://orcid.org/0000-0002-7948-820X)
- Eui‐Cheol Shin (ORCID: https://orcid.org/0000-0003-4243-4643)
- Hyangyeon Jeong (ORCID: https://orcid.org/0000-0003-4615-8447)
- Kyeong Soo Kim (ORCID: https://orcid.org/0000-0001-7469-3215)
- Se Young Yu
- Younglan Ban (ORCID: https://orcid.org/0009-0000-6942-0335)
- Seong Jun Hong (ORCID: https://orcid.org/0000-0001-6531-2564)
- Hee Sung Moon
- Hyun‐Wook Kim (ORCID: https://orcid.org/0000-0002-4397-9664)
- Sojeong Yoon
- Hyeonjin Park (ORCID: https://orcid.org/0009-0002-8678-6368)
Institutions
- Gyeongsang National University (KR)
Publication Details
- Journal
- Journal of the Korean Society of Food Science and Nutrition
- Published
- 2024-08-30
- DOI
- https://doi.org/10.3746/jkfn.2024.53.8.805
- Citations
- 2
- Primary Topic
- Advanced Chemical Sensor Technologies
- Type
- article
- Field-Weighted Citation Impact
- 0.37
Funders
- Ministry of Agriculture, Food and Rural Affairs