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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |