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Exploration of flavor familiarity effect in Korean and US consumers’ hot sauces perceptions
The present work explored how consumers’ product perceptions differ when flavor familiarity with the product set varied. Half of the samples used in this study contained fermented ingredients (fermented red pepper or gochujang, a traditional Korean fermented soybean/red pepper paste), and the others...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049145/ https://ncbi.nlm.nih.gov/pubmed/30263332 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0128-1 |
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