Sensory, emotional, and conceptual attributes, and consumer liking of rebaudioside A-sweetened soy latte

Q4 Agricultural and Biological Sciences

Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI:10.9721/kjfst.2023.55.1.91

Yeong-Jin Jin, Sung-Hee Park, Jae‐Hee Hong

引用次数: 0

查看原文本刊更多论文

雷鲍迪甙a加糖大豆拿铁的感官、情感和概念属性以及消费者的喜好

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.