Sensory Characteristics, Consumer Acceptance, Physicochemical Properties, and Antioxidant Activity of Blended Perilla and Sesame Oils
Kyungtae Jang, Chae-Won No, Dongju Lee, Yubin Ha, Eunkyung Kim, Youngseung Lee, and Yoonhwa Jeong. Journal of the Korean Society of Food Science and Nutrition 2026;55:434-44. https://doi.org/10.3746/jkfn.2026.55.5.434
Authors
- Yoonhwa Jeong (ORCID: https://orcid.org/0000-0001-5013-1728)
- D J Lee
- Chaewon No
- Yubin Ha (ORCID: https://orcid.org/0009-0001-8165-2398)
- Eunkyung Kim (ORCID: https://orcid.org/0009-0006-5104-8671)
- Youngseung Lee (ORCID: https://orcid.org/0000-0001-8542-8724)
- Kyungtae Jang (ORCID: https://orcid.org/0009-0009-2910-1597)
Institutions
- Gimcheon University (KR)
- Inje University Ilsan Paik Hospital (KR)
- Convergence (US)
- Dankook University (KR)
Publication Details
- Journal
- Journal of the Korean Society of Food Science and Nutrition
- Published
- 2026-05-29
- DOI
- https://doi.org/10.3746/jkfn.2026.55.5.434
- Primary Topic
- Sesame and Sesamin Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00