Emotions Evoked by Colors and Health Functionality Information of Colored Rice: A Cross-Cultural Study

This study aimed to examine the emotional responses evoked by cooked colored rice and its health functionality information in both consumers who eat rice as a staple food and consumers who do not eat rice as a staple food. Specifically, Korean and American consumers were exposed to colored rice and...

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Detalles Bibliográficos
Autores principales: Jang, Jin A, Oh, Ji Eun, Na, Yeseul, Yeo, Ga Eun, Cho, Mi Sook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912385/
https://www.ncbi.nlm.nih.gov/pubmed/33498769
http://dx.doi.org/10.3390/foods10020231

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912385/
https://www.ncbi.nlm.nih.gov/pubmed/33498769
http://dx.doi.org/10.3390/foods10020231

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