Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method.

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第一作者： JeongAe,Heo

第一单位： Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea.;Korea Food Research Institute, Wanju 55365, Korea.

作者： JeongAe,Heo ^[1] ; Kap Seong,Choi ^[2] ; Shangci,Wang ^[3] ; Koushik,Adhikari ^[3] ; Jeehyun,Lee ^[4]

作者单位： Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea.;Korea Food Research Institute, Wanju 55365, Korea. ^[1] School of Food Science, Sunchon National University, Suncheon 57922, Korea. ^[2] Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA. ^[3] Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea. jeehyunlee@pusan.ac.kr. ^[4]

关键词 CATA coffee cold brew consumer acceptability

DOI 10.3390/foods8080344

PMID 31412606

发布时间 2020-09-30

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Foods (Basel, Switzerland)

2019年8卷8期

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Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method.

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Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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