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Food quality and preference, v.76, 2019년, pp.160 - 168
Hu, Xiaojia (Corresponding author.) , Lee, Jeehyun
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Abstract Consumers assess products not only based on their physical aspects but also on their emotion-evoking components. Many methods, such as EsSense Profile®, GEOS, and ScentMove, have been developed for evaluating various kinds of products. Research has suggested the need for developing a s...
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