A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang.

Hwang JS, Hwang IS, Kim MK.

DOI: 10.1111/1750-3841.71481
Published: 2026-09-01
Container: J Food Sci
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71481,
  title = {A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang.},
  author = {Hwang JS and  Hwang IS and  Kim MK.},
  year = {2026},
  journal = {J Food Sci},
  doi = {10.1111/1750-3841.71481},
  url = {https://doi.org/10.1111/1750-3841.71481}
}

RIS

TY  - JOUR
TI  - A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang.
AU  - Hwang JS
AU  -  Hwang IS
AU  -  Kim MK.
PY  - 2026
JO  - J Food Sci
DO  - 10.1111/1750-3841.71481
UR  - https://doi.org/10.1111/1750-3841.71481
ER  -

APA

JS, H., IS, H., & MK., K. (2026). A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang.. J Food Sci. https://doi.org/10.1111/1750-3841.71481

Source records

europe-pmc · retrieved 2026-09-25T07:19:40.355Z