Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (<i>yakju</i>) Affecting Overall Acceptance by Young Consumers.

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers.

Her, JeongAe; Kwak, Han Sub; Kim, Miran; Kim, Jae-Ho; Baek, Hyung Hee; Shin, Hyukjin; Lee, Young-Seung; Lee, Sanghyeok; Kim, Sang Sook.

Afiliação

Her J; Technical Assistance Center, Korea Food Research Institute, Wanju-gun 55365, Korea.
Kwak HS; Research group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Korea.
Kim M; Research group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Korea.
Kim JH; Planning Division, Korea Food Research Institute, Wanju-gun 55365, Korea.
Baek HH; Department of Food Engineering, Dankook University, Cheonan 31116, Korea.
Shin H; Department of Food Engineering, Dankook University, Cheonan 31116, Korea.
Lee YS; Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea.
Lee S; Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea.
Kim SS; Research group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Korea.