Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.

Kim, Mi-Ran; Chung, Seo-Jin; Adhikari, Koushik; Shin, HyeWon; Cho, Hana; Nam, Yerim

Kim, Mi-Ran; Chung, Seo-Jin; Adhikari, Koushik; Shin, HyeWon; Cho, Hana; Nam, Yerim.

Afiliação

Kim MR; Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea.
Chung SJ; Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55365, Korea.
Adhikari K; Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea.
Shin H; Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA.
Cho H; CJ Cheiljedang, Inc., Seoul 04560, Korea.
Nam Y; CJ Cheiljedang, Inc., Seoul 04560, Korea.

Foods ; 9(10)2020 Oct 14.

Article em En | MEDLINE | ID: mdl-33066508

Palavras-chave

dipping sauce; doenjang; drivers of liking; global cuisine; gochujang; salad dressing

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de publicação: Suíça

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