Do facial reactions add new dimensions to measuring sensory responses to basic tastes?

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Do facial reactions add new dimensions to measuring sensory responses to basic tastes? / Wendin, Karin; Allesen-Holm, Bodil Helene; Bredie, Wender Laurentius Petrus.

In: Food Quality and Preference, Vol. 22, No. 4, 2011, p. 346-354.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Wendin, K, Allesen-Holm, BH & Bredie, WLP 2011, 'Do facial reactions add new dimensions to measuring sensory responses to basic tastes?', Food Quality and Preference, vol. 22, no. 4, pp. 346-354. https://doi.org/10.1016/j.foodqual.2011.01.002

APA

Wendin, K., Allesen-Holm, B. H., & Bredie, W. L. P. (2011). Do facial reactions add new dimensions to measuring sensory responses to basic tastes? Food Quality and Preference, 22(4), 346-354. https://doi.org/10.1016/j.foodqual.2011.01.002

Vancouver

Wendin K, Allesen-Holm BH, Bredie WLP. Do facial reactions add new dimensions to measuring sensory responses to basic tastes? Food Quality and Preference. 2011;22(4):346-354. https://doi.org/10.1016/j.foodqual.2011.01.002

Author

Wendin, Karin ; Allesen-Holm, Bodil Helene ; Bredie, Wender Laurentius Petrus. / Do facial reactions add new dimensions to measuring sensory responses to basic tastes?. In: Food Quality and Preference. 2011 ; Vol. 22, No. 4. pp. 346-354.

Bibtex

@article{241ad3dec3054303a1ed2ae6aa9a28f8,

title = "Do facial reactions add new dimensions to measuring sensory responses to basic tastes?",

author = "Karin Wendin and Allesen-Holm, {Bodil Helene} and Bredie, {Wender Laurentius Petrus}",

year = "2011",

doi = "10.1016/j.foodqual.2011.01.002",

language = "English",

volume = "22",

pages = "346--354",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Pergamon Press",

number = "4",