원문정보
피인용수 : 0건 (자료제공 : 네이버학술정보)
초록
영어
Freshness of stored soybean curd as sensitivity (Rgar/Rair) was evaluated at 48-50 hr intervals using electronic nose at regular sequential square-wave temperatures between 4 - 10℃. Obtained kinetic data from apparent first principal component score (PC1)app and storage time were used for prediction of freshness. Percentage difference between predicted and actual values of stored soybean curd was less than 8.9% under fluctuating temperature condition.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
저자정보
참고문헌
자료제공 : 네이버학술정보