Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers

The market size of varied carbonated teas and bottled ready-to-drink tea products in Taiwan has surpassed that of traditional Taiwan tea with hot infusion. The consumption behavior of Taiwanese consumers for new and varied types of cold infusion tea products has also differed from that of traditiona...

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出版年:	Foods
主要な著者:	Shih-Lun Liu, Yih-Mon Jaw, Li-Fei Wang, George Chao-Chi Chuang, Zhen-Yu Zhuang, Yuh-Shuen Chen, Bo-Kang Liou
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2021-10-01
主題:	cold infusion consumers’ acceptance CATA TCATA tea degrees of fermentation
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/10/2344