Taste and turbidity by Taesu and Kyungah
Taesu Kim and Kyungah Choi published an article entitled, “Beverage Taste Perception Influenced by Its Turbidity: Results from Twenties and Thirties [탁도에 따른 음료의 미각 인지: 20, 30대 소비자를 중심으로]” in the Korean Journal of the Science of Emotion & Sensibility. The study investigated the cross-modal correspondence between the turbidity and taste of beverages and…
