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The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry
Consumers experience mainly positive emotions in response to food products, and the reason is that, for most individuals, eating and drinking is a pleasurable experience. On this premise, in light of the Theory of Positive Asymmetry, this study answers the following question: “What emotions prevail...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067963/ https://www.ncbi.nlm.nih.gov/pubmed/33917669 http://dx.doi.org/10.3390/foods10040794 |