Work

Sensory Characteristics, Consumer Acceptance, Physicochemical Properties, and Antioxidant Activity of Blended Perilla and Sesame Oils

Year: 2026

Type: article

Abstract: Kyungtae Jang, Chae-Won No, Dongju Lee, Yubin Ha, Eunkyung Kim, Youngseung Lee, and Yoonhwa Jeong. Journal of the Korean Society of Food Science and Nutrition 2026;55:434-44. https://doi.org/10.3746/jkfn.2026.55.5.434

Source: Journal of the Korean Society of Food Science and Nutrition

DOI: 10.3746/jkfn.2026.55.5.434

Authors: Kyungtae Jang, Chae-Won No, Dongju Lee, Yubin Ha, Eunkyung Kim, Youngseung Lee, Yoonhwa Jeong

Institutions: Nonghyup (South Korea), Dankook University, Gimcheon University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W7162647893

FWCI:

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