Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces
Year: 2021
Type: article
Source: Journal of Sensory Studies
DOI: 10.1111/joss.12707
Institutions: Mondragon Unibertsitatea, Basque Culinary Center
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W3194307331