On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing

Food Quality and Preference

Volumn 24, Issue 2, 2012, Pages 260-268

  Ngo, Mary Kim ^a   Piqueras Fiszman, Betina ^a,b   Spence, Charles ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Carbonation; Colour; Crossmodal correspondences; Online data collection; Oral somatosensory; Shape; Water

Indexed keywords

EID: 84856444919     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2011.11.004     Document Type: Article

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