Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines

  1. Mora, M.
  2. Dupas de Matos, A.
  3. Vázquez-Araújo, L.
  4. Puente, V.
  5. Hernando, J.
  6. Chaya, C.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Any de publicació: 2021

Volum: 143

Tipus: Article

DOI: 10.1016/J.FOODRES.2021.110303 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus