| Title of Article |
Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces |
| Date of Acceptance |
24 January 2020 |
| Journal |
| Title of Journal |
International Journal of Food Science & Technology (IJFST) |
| Standard |
ISI |
| Institute of Journal |
Institute of Food Science and Technology |
| ISBN/ISSN |
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| Volume |
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| Issue |
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| Month |
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| Year of Publication |
2020 |
| Page |
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| Abstract |
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| Keyword |
Brown colour, consumer liking, saltiness perception, sensory lexicon, soy sauce, visual colour cue. |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ได้รับการตอบรับให้ตีพิมพ์ |
| Level of Publication |
นานาชาติ |
| citation |
true |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
|
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Publication
Journal Publication
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