Investigation on volatile and non-volatile components of Yangji (brisket) broth.

Park H, Kim YS

DOI: 10.1007/s10068-026-02233-6
Published: 2026 Aug
Container: Food science and biotechnology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s10068-026-02233-6,
  title = {Investigation on volatile and non-volatile components of Yangji (brisket) broth.},
  author = {Park H and Kim YS},
  year = {2026},
  journal = {Food science and biotechnology},
  doi = {10.1007/s10068-026-02233-6},
  url = {https://doi.org/10.1007/s10068-026-02233-6}
}

RIS

TY  - JOUR
TI  - Investigation on volatile and non-volatile components of Yangji (brisket) broth.
AU  - Park H
AU  - Kim YS
PY  - 2026
JO  - Food science and biotechnology
DO  - 10.1007/s10068-026-02233-6
UR  - https://doi.org/10.1007/s10068-026-02233-6
ER  -

APA

H, P., & YS, K. (2026). Investigation on volatile and non-volatile components of Yangji (brisket) broth.. Food science and biotechnology. https://doi.org/10.1007/s10068-026-02233-6

Source records

pubmed · retrieved 2026-09-26T04:02:12.934Z