Article Versions Notes

Aleman RS, Marcía JA, Montero-Fernández I, King J, Pournaki SK, Hoskin RT, Moncada M. Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent. Foods. 2023; 12(2):369. https://doi.org/10.3390/foods12020369

Aleman, Ricardo S., Jhunior A. Marcía, Ismael Montero-Fernández, Joan King, Shirin Kazemzadeh Pournaki, Roberta Targino Hoskin, and Marvin Moncada. 2023. "Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent" Foods 12, no. 2: 369. https://doi.org/10.3390/foods12020369

Aleman, R. S., Marcía, J. A., Montero-Fernández, I., King, J., Pournaki, S. K., Hoskin, R. T., & Moncada, M. (2023). Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent. Foods, 12(2), 369. https://doi.org/10.3390/foods12020369