Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach
journal contribution
posted on 2024-10-10, 05:10 authored by H Wu, C Gonzalez Viejo, S Fuentes, FR Dunshea, Hafiz SuleriaHafiz SuleriaAssessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach
History
Journal
Food Research InternationalVolume
195Article number
114973Pagination
1-8Location
Amsterdam, The NetherlandsOpen access
- Yes
