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Sanghyeok Lee
Sanghyeok Lee
Dankook University
Food science
Sensory system
Wine
sweet taste
Grape Flavor
4
Papers
8
Citations
0
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Identifying drivers of liking for Korean traditional rice wine (Yakju) across different age groups by penalty analysis based on the CATA method
2021
Journal of The Institute of Brewing
Sanghyeok Lee
Han Sub Kwak
Ji‐yoon Jung
Sang-Sook Kim
Youngseung Lee
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Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju).
2021
Foods
Sanghyeok Lee
Han Sub Kwak
Sang-Sook Kim
Youngseung Lee
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Effects of the Size and Fractions Based on Molecular Weight on Sensory Characteristics of Jeju Winter Radish
2021
Journal of The Korean Society of Food Science and Nutrition
Juhee Kim
Woonseo Baik
Gyeonghye Yoon
Sanghyeok Lee
Ji-Yoon Jung
Wei Xu
Chang-Sook Kim
Eui-Cheol Shin
Youngseung Lee
Sung-Soo Park
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Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers.
2020
Foods
JeongAe Her
Han Sub Kwak
Miran Kim
Jae Ho Kim
Hyung-Hee Baek
Hyukjin Shin
Youngseung Lee
Sanghyeok Lee
Sang-Sook Kim
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Citations (7)
1