Correlation between Sensory Attributes and Emotional Sensory Mapping in Fermented Pineapple (Ananas comosus L.) Peels Beverage
Background: The commercial development of tepache beverages requires systematic mapping of sensory attributes, such as the Check-All-That-Apply (CATA) method, to ensure alignment with consumer perceptions. However, integration of emotional responses during sensory evaluation remains relatively under...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universitas Airlangga
2025-12-01
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| Col·lecció: | Amerta Nutrition |
| Matèries: | |
| Accés en línia: | https://e-journal.unair.ac.id/AMNT/article/view/79477 |
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