机译:着色剂浓度和“自然色”或“钠含量”对咸味感知,消费者喜好和情绪以及蘸酱购买意图的影响
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, HatYai, Songkhla 90112, Thailand;
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, HatYai, Songkhla 90112, Thailand;
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA;
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA;
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA;
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA;
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA;
Colorant; emotion; natural; saltiness perception; sensory liking; sodium;
机译:天然着色剂对颜色和咸味感知,喜好,情感和购买意愿的影响:以蛋黄酱为基础的蘸酱案例
机译:天然着色剂对颜色和咸味感知,喜好,情感和购买意图的影响:一种基于蛋黄酱的浸渍调味汁的情况
机译:无麸质松饼:减糖和健康益处信息对消费者的喜好,情绪和购买意愿的影响
机译:内在和外在视觉提示对消费者情绪和购买意愿的影响:以即食沙拉为例