Consumer recognition of “koku” of yogurt drinks : Exploration of sensory attributes that form “koku” by a QDA method and subjective evaluation of “koku”
Year: 2025
Type: article
Source: NIPPON SHOKUHIN KOGYO GAKKAISHI
Authors: Yuki Kanai, Mai Asakura, Shiho Nagayama, Katsuyoshi Takahashi, Satoshi Kawahara, Masao Yamasaki
Institution: University of Miyazaki
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4409546901