Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces-Reference-Cited by-同舟云学术

Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces

Published:2020-02-25 Issue:7 Volume:55 Page:2841-2850
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Wongthahan Peerapong¹,Sae‐Eaw Amporn¹,Prinyawiwatkul Witoon²^ORCID

Affiliation:

1. Department of Food Technology Faculty of Technology Khon Kaen University Khon Kaen 40002 Thailand

2. School of Nutrition and Food Sciences Louisiana State University, Agricultural Center Baton Rouge LA 70803 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14538

Reference42 articles.

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