Publisher
Springer Science and Business Media LLC
Reference170 articles.
1. Spence C, Piqueras-Fiszman B. The perfect meal: the multisensory science of food and dining. Oxford: Wiley-Blackwell; 2014.
2. Cardello AV. The role of the human senses in food acceptance. In: Meiselman HL, MacFie HJH, editors. Food choice, acceptance and consumption. New York, NY: Blackie Academic and Professional; 1996. p. 1–82.
3. Clydesdale FM. The influence of colour on sensory perception and food choices. In: Walford J, editor. Developments in food colours–2. London, UK: Elsevier Applied Science; 1984. p. 75–112.
4. Clydesdale FM. Color perception and food quality. J Food Qual. 1991;14:61–74.
5. Clydesdale FM. Color as a factor in food choice. Crit Rev Food Sci Nutrit. 1993;33:83–101.
Cited by
294 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献