Research Data: Sensory Characterization and Gastronomic Evaluation of Beet Kvass Produced with Different Starter Cultures
收藏Zenodo2026-05-01 更新2026-05-26 收录
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https://zenodo.org/doi/10.5281/zenodo.19947890
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资源简介：
Raw sensory evaluation data and open-ended panelist responses from a study comparing beet kvass produced with three different starter cultures (yogurt whey, rye bread, kefir). Data include hedonic and intensity scale scores (n=16 panelists) and qualitative open-ended responses.
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Zenodo
创建时间：
2026-05-01
