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Enhancing Sensory Perception of Plant Based Nutraceutical Drinks by Combining Plants from Different Sources: A Preliminary Study of Tea and Ginger Blend
Tea-ginger drink was selected for evaluation due to its nutraceutical potential. Panelists rated preference for drinks prepared from tea, ginger, and tea+ginger powder for colour, taste, and aroma. The obtained data were evaluated using analysis of variance, principal component analysis, and agglome...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Korean Society of Food Science and Nutrition
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5758103/ https://www.ncbi.nlm.nih.gov/pubmed/29333392 http://dx.doi.org/10.3746/pnf.2017.22.4.372 |