연구동향 분석
박사

카카오빈의 원산지와 콘칭 시간을 달리한 빈투바 초콜릿의 휘발성 향기성분과 관능특성 = Volatile Compounds and Sensory Characteristics of Bean to Bar Chocolate using Different kinds of Origins and Conching Time

윤희령 2020년

논문상세정보
인용/피인용
' 카카오빈의 원산지와 콘칭 시간을 달리한 빈투바 초콜릿의 휘발성 향기성분과 관능특성 = Volatile Compounds and Sensory Characteristics of Bean to Bar Chocolate using Different kinds of Origins and Conching Time' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • Bean to Bar
  • Principal component analysis (PCA)
  • Sensory Characteristics
  • Theobroma cacao
  • Volatile compound
  • chocolate
  • gc-ms
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
172 0

0.0%

' 카카오빈의 원산지와 콘칭 시간을 달리한 빈투바 초콜릿의 휘발성 향기성분과 관능특성 = Volatile Compounds and Sensory Characteristics of Bean to Bar Chocolate using Different kinds of Origins and Conching Time' 의 참고문헌

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