Consumer recognition of “koku” of yogurt drinks : Exploration of sensory attributes that form “koku” by a QDA method and subjective evaluation of “koku”

Authors

Satoshi Kawahara (ORCID: https://orcid.org/0000-0003-4160-4946)
Masao Yamasaki (ORCID: https://orcid.org/0000-0001-7758-9405)
Mai Asakura
Yuki Kanai (ORCID: https://orcid.org/0000-0001-9561-861X)
Katsuyoshi Takahashi
Shiho Nagayama

Institutions

University of Miyazaki (JP)
Saint-Hyacinthe Research and Development Centre

Publication Details

Journal: Nippon Shokuhin Kagaku Kogaku Kaishi
Published: 2025-04-17
DOI: https://doi.org/10.3136/nskkk.nskkk-d-24-00105
Primary Topic: Microbial Metabolism and Applications
Type: article
Field-Weighted Citation Impact: 0.00

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article

Consumer recognition of “koku” of yogurt drinks : Exploration of sensory attributes that form “koku” by a QDA method and subjective evaluation of “koku”

Satoshi Kawahara, Masao Yamasaki, Mai Asakura, Yuki Kanai et al.

Apr 17, 2025

Nippon Shokuhin Kagaku Kogaku Kaishi

Microbial Metabolism and Applications

article

Consumer recognition of “koku” of yogurt drinks : Exploration of sensory attributes that form “koku” by a QDA method and subjective evaluation of “koku”

Satoshi Kawahara, Masao Yamasaki, Mai Asakura, Yuki Kanai, Katsuyoshi Takahashi, Shiho Nagayama

April 17, 2025article en

Abstract

No abstract available for this paper.

Nippon Shokuhin Kagaku Kogaku KaishiVol. 72(8)

University of Miyazaki (JP), Saint-Hyacinthe Research and Development Centre

Openalex Percentile: Top 92%

Microbial Metabolism and Applications

DOI Source OpenAlex

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Consumer recognition of “&lt;i&gt;koku&lt;/i&gt;” of yogurt drinks : Exploration of sensory attributes that form “&lt;i&gt;koku&lt;/i&gt;” by a QDA method and subjective evaluation of “&lt;i&gt;koku&lt;/i&gt;”

Authors

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Publication Details

Consumer recognition of “koku” of yogurt drinks : Exploration of sensory attributes that form “koku” by a QDA method and subjective evaluation of “koku”

Consumer recognition of “koku” of yogurt drinks : Exploration of sensory attributes that form “koku” by a QDA method and subjective evaluation of “koku”

Abstract

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Consumer recognition of “<i>koku</i>” of yogurt drinks : Exploration of sensory attributes that form “<i>koku</i>” by a QDA method and subjective evaluation of “<i>koku</i>”