Investigation of the Chemical Sensory Properties of Commercial Fruit Jelly Products Using an Electronic Tongue and Nose
Se Young Yu, Sung-Soo Park, Youngseung Lee, Yong Lee, Hee Sung Moon, Hyeonjin Park, Younglan Ban, Seong Jun Hong, and Eui-Cheol Shin. Journal of the Korean Society of Food Science and Nutrition 2025;54:344-55. https://doi.org/10.3746/jkfn.2025.54.4.344
Authors
- Eui‐Cheol Shin (ORCID: https://orcid.org/0000-0003-4243-4643)
- Se Young Yu
- Younglan Ban (ORCID: https://orcid.org/0009-0000-6942-0335)
- Seong Jun Hong (ORCID: https://orcid.org/0000-0001-6531-2564)
- Yong Sup Lee (ORCID: https://orcid.org/0000-0001-6523-6979)
- Youngseung Lee (ORCID: https://orcid.org/0000-0001-8542-8724)
- Hee Sung Moon
- Sung‐Soo Park (ORCID: https://orcid.org/0000-0003-0319-6670)
- Hyeonjin Park (ORCID: https://orcid.org/0009-0002-8678-6368)
Institutions
- Gyeongsang National University (KR)
- Jeju National University (KR)
- Dankook University (KR)
Publication Details
- Journal
- Journal of the Korean Society of Food Science and Nutrition
- Published
- 2025-04-25
- DOI
- https://doi.org/10.3746/jkfn.2025.54.4.344
- Primary Topic
- Advanced Chemical Sensor Technologies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Research Foundation of Korea