Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach

  1. Mora, M.
  2. Dupas de Matos, A.
  3. Fernández-Ruiz, V.
  4. Briz, T.
  5. Chaya, C.
Revista:
Food Quality and Preference

ISSN: 0950-3293

Any de publicació: 2020

Volum: 83

Tipus: Article

DOI: 10.1016/J.FOODQUAL.2020.103920 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus