Evaluating the palatability of fermented foods

Fushiki, T; Nakano, K

Fushiki, T (reprint author), Ryukoku Univ, Fac Agr, Dept Food & Human Nutr, Otsu, Shiga, Japan.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2019; 83 (8): 1417

Abstract

The present review deal with the novel studies which present possibility of generating a novel sensory evaluation instrument for describing comprehens......

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