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