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6533b7dbfe1ef96bd126fcc6

RESEARCH PRODUCT

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

Young-kyung Kim Christophe Guillerault Dominique Valentin S.j. Lee Kwang-ok Kim

subject

culture (sociologie)[SHS.ANTHRO-SE] Humanities and Social Sciences/Social Anthropology and ethnology[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionfood and beveragesconsommateurprofil sensoriel[SHS.ANTHRO-SE]Humanities and Social Sciences/Social Anthropology and ethnologyhumanitiesconsumers[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SHS.ANTHRO-SE ] Humanities and Social Sciences/Social Anthropology and ethnologyle thé[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionfermentation

description

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

yearjournalcountryeditionlanguage
2011-09-04
https://hal.science/hal-01593938
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