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Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists.
Park, Hye-Won; Kim, Young Choul; Jang, Seong-Ho; Hong, Jae-Hee.
Affiliation
  • Park HW; Department of Foods and Nutrition, Kookmin University, Seoul, Republic of Korea.
  • Kim YC; Ourhome Co., Ltd, Seongnam, Republic of Korea.
  • Jang SH; Ourhome Co., Ltd, Seongnam, Republic of Korea.
  • Hong JH; Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.
J Sci Food Agric ; 99(1): 152-162, 2019 Jan 15.
Article in En | MEDLINE | ID: mdl-29797725
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Vegetables / Brassica / Taste Perception / Fermented Foods Type of study: Prognostic_studies Limits: Adult / Female / Humans / Male Country/Region as subject: Asia Language: En Journal: J Sci Food Agric Year: 2019 Type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Vegetables / Brassica / Taste Perception / Fermented Foods Type of study: Prognostic_studies Limits: Adult / Female / Humans / Male Country/Region as subject: Asia Language: En Journal: J Sci Food Agric Year: 2019 Type: Article