Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of s...

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Detalles Bibliográficos
Autores principales: Lee, Yun-Mi, Chung, Seo-Jin, Prescott, John, Kim, Kwang-Ok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998245/
https://www.ncbi.nlm.nih.gov/pubmed/33809083
http://dx.doi.org/10.3390/foods10030598

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998245/
https://www.ncbi.nlm.nih.gov/pubmed/33809083
http://dx.doi.org/10.3390/foods10030598

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