Sensory Evaluation of Enzymatically Hydrolyzed Plant-Based Food Ingredients (Oilseed Meals, Grains, and Mushrooms): Electronic-Nose and Electronic-Tongue Analyses

Younglan Ban, Hyeonjin Park, Hyangyeon Jeong, Sojeong Yoon, Seong Jun Hong, Hee Sung Moon, Se Young Yu, Hyun-Wook Kim, Kyeong Soo Kim, Eun Ju Jeong, and Eui-Cheol Shin. Journal of the Korean Society of Food Science and Nutrition 2024;53:585-98. https://doi.org/10.3746/jkfn.2024.53.6.585