acceptability

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

cluster

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

Hibiscus sabdariffa L.

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

infusion

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

roselle

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

sensory tasting

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

syrup

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)