Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation - Archive ouverte HAL
Communication Dans Un Congrès Année : 2011

Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation

Résumé

Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation. 9. Pangborn sensory science symposium

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Alimentation et Nutrition Anthropologie sociale et ethnologie

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https://hal.science/hal-01593938

Soumis le : mardi 26 septembre 2017-20:04:20

Dernière modification le : vendredi 19 avril 2024-03:08:33

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Dates et versions

hal-01593938 , version 1 (26-09-2017)

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  • HAL Id : hal-01593938 , version 1
  • PRODINRA : 367926

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Young-Kyung Kim, Christophe Guillerault, Dominique Valentin, S.J. Lee, Kwang-Ok Kim. Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p. ⟨hal-01593938⟩

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