Sensory Evaluation of Chinese Specialty Foods

NANot yet recruitingINTERVENTIONAL

Enrollment

120

Participants

Timeline

Start Date

December 18, 2024

Primary Completion Date

December 25, 2024

Study Completion Date

December 30, 2024

Conditions

Dietary PreferencesSensory EvaluationHealthy Individuals

Interventions

OTHER

Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions

Babao Congee and deep-fried dough sticks with different cooking conditions

All Listed Sponsors

lead

Zhejiang University

OTHER

NCT06736834 - Sensory Evaluation of Chinese Specialty Foods | Biotech Hunter | Biotech Hunter