Changes in volatile compounds of waxy rice and gangjeong (a traditional Korean oil-puffed snack) under different steeping conditions
Crossref DOI link: https://doi.org/10.1007/s10068-015-0202-0
Published Online: 2015-10-31
Published Print: 2015-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Haeng-Ran
Kim, Kyung Mi
Woo, KoanSik
Jeong, Heon Sang
Kim, Kwang Ok
Text and Data Mining valid from 2015-10-01