Jeong, Y.; Kwak, H.S.; Lim, M.; Kim, Y.J.; Lee, Y.
Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice. Foods 2024, 13, 2853.
https://doi.org/10.3390/foods13172853
AMA Style
Jeong Y, Kwak HS, Lim M, Kim YJ, Lee Y.
Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice. Foods. 2024; 13(17):2853.
https://doi.org/10.3390/foods13172853
Chicago/Turabian Style
Jeong, Yoojin, Han Sub Kwak, Manyoel Lim, Young Jun Kim, and Youngseung Lee.
2024. "Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice" Foods 13, no. 17: 2853.
https://doi.org/10.3390/foods13172853
APA Style
Jeong, Y., Kwak, H. S., Lim, M., Kim, Y. J., & Lee, Y.
(2024). Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice. Foods, 13(17), 2853.
https://doi.org/10.3390/foods13172853