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Author: Ym Shik Lee

1 Articles are founded.

Comparison of volatile flavor compounds of yuzu, kumquat, lemon and lime
유자, 금귤, 레몬 및 라임의 휘발성 향기성분의 비교
Korean J Food Preserv 2017;24(3):394-405.
https://doi.org/10.11002/kjfp.2017.24.3.394
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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