Monteiro M.J., Costa A.I.A., Franco M.I., Bechoff A., Cisse M., Fliedel G., Tomlins K.I., Pintado M.M.E.
2017
Given the growing interest in high quality hibiscus teas and the scarcity of information about their sensory profile, lexicons were developed in French, Portuguese, and English. Twenty-two samples, including freshly prepared and ready-to-drink (RTD) infusions, syrups, concentrates, and an instant tea were evaluated by trained panelists, resulting in 21 defined and referenced descriptors, ...
Agro-industrie; Physiologie et biochimie végétales; Sciences des aliments et technologie alimentaire; Commerce, commercialisation et distribution
2017
Given the growing interest in high quality hibiscus teas and the scarcity of information about their sensory profile, lexicons were developed in French, Portuguese, and English. Twenty-two samples, including freshly prepared and ready-to-drink (RTD) infusions, syrups, concentrates, and an instant tea were evaluated by trained panelists, resulting in 21 defined and referenced descriptors, ...
Agro-industrie; Physiologie et biochimie végétales; Sciences des aliments et technologie alimentaire; Commerce, commercialisation et distribution