Consumer Acceptance of Ginseng Food Products
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02399.x/fullpdf
Reference22 articles.
1. Saponin and ginsenoside content in Korean red ginseng products;Choi;Korean J Ginseng Sci,1989
2. Modification of ginseng taste by chocolate and coffee bitterness;Chung;J Food Sci,2011
3. Consumer attitudes and expectations of ginseng food products assessed by focus group and conjoint analysis;Chung;J Sens Stud,2011
4. Quantitative determination of ginsenosides from Panax ginseng roots and ginseng preparations by thin layer chromatography-densitometry;Corthout;J Pharm Biomed Anal,1999
5. Bitter taste, phytonutrients, and the consumer: a review;Drewnowski;Am J Clin Nutr,2000
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