Understanding liking in relation to sensory characteristics, consumer concept associations, arousal potential and "appropriateness for use" using apple juice as an application - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Understanding liking in relation to sensory characteristics, consumer concept associations, arousal potential and "appropriateness for use" using apple juice as an application

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

Wæhrens, Sandra Stolzenbach
Bredie, Wender
Rune Haubo Bojesen Christensen
Derek Victor Byrne

Original language	English
Journal	Journal of Sensory Studies
Volume	31
Issue number	2
Pages (from-to)	135-142
Number of pages	8
ISSN	0887-8250
DOIs	https://doi.org/10.1111/joss.12200
Publication status	Published - 2016

ID: 162746954