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Cited article:

Formula optimization of Cordyceps Flower beverage based on sensory analysis experiments

Hui-hui Li, Rong Huang, Ming-chen Li

E3S Web Conf., 292 (2021) 03079

Published online: 2021-09-09

DOI: https://doi.org/10.1051/e3sconf/202129203079

This article has been cited by the following article(s):

Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

Behiye İncisu Aydoğdu, Nazan Tokatlı Demirok and Seydi Yıkmış
Foods 12 (16) 3114 (2023)
https://doi.org/10.3390/foods12163114