Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach

Wu, H., Gonzalez Viejo, C., Fuentes, S. et al. (2 more authors) (2024) Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach. Food Research International, 195. 114973. ISSN 0963-9969

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Item Type: Article
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© 2024 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Keywords: Wet processing, Emotions, Consumer acceptability, Aromatic volatile compounds, Gas chromatography
Dates:
  • Published: November 2024
  • Published (online): 27 August 2024
  • Accepted: 20 August 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 14 Oct 2024 12:14
Last Modified: 14 Oct 2024 12:14
Published Version: https://www.sciencedirect.com/science/article/pii/...
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodres.2024.114973
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