Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique
- DOI
- 10.3390/plants12183193
- Published
- 2023-09-06
- Container
- Plants
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/plants12183193,
title = {Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique},
author = {Yonghyun Kim and Uk Lee and Hyun Ji Eo},
year = {2023},
journal = {Plants},
doi = {10.3390/plants12183193},
url = {https://doi.org/10.3390/plants12183193}
}RIS
TY - JOUR TI - Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique AU - Yonghyun Kim AU - Uk Lee AU - Hyun Ji Eo PY - 2023 JO - Plants DO - 10.3390/plants12183193 UR - https://doi.org/10.3390/plants12183193 ER -
APA
Kim, Y., Lee, U., & Eo, H. J. (2023). Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique. Plants. https://doi.org/10.3390/plants12183193
Source records
- crossref · retrieved 2026-09-26T02:02:51.086Z