Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean

Food Quality and Preference

Volumn 16, Issue 8, 2005, Pages 651-658

  Wszelaki, A L ^a,c   Delwiche, J F ^b   Walker, S D ^a   Liggett, R E ^b   Miller, S A ^a   Kleinhenz, M D ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b OHIO STATE UNIVERSITY   (United States)

^c UNIVERSITY OF PUERTO RICO   (Puerto Rico)

Author keywords

Flavor; Glycine max; Organic; Pods; Sensory quality; Variety selection; Vegetable soybean

Indexed keywords

GLYCINE MAX;

EID: 22544445192     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2005.02.001     Document Type: Article

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