| Passive body touch and perceived intensity of spice: softer means spicier | |
| Tu, YJ; Ma, CQ; Wu, YY; Yang, Z | |
| 刊名 | BRITISH FOOD JOURNAL
 |
| 2018 | |
| 卷号 | Vol.120 No.4页码:864-875 |
| ISSN号 | 0007-070X |
| URL标识 | 查看原文 |
| 公开日期 | [db:dc_date_available] |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5467356 |
| 专题 | 湖南大学 |
| 作者单位 | 1.Hunan Univ, Sch Educ, Changsha, Hunan, Peoples R China 2.Hunan Univ, Sch Business Adm, Changsha, Hunan, Peoples R China |
| 推荐引用方式 GB/T 7714 | Tu, YJ,Ma, CQ,Wu, YY,et al. Passive body touch and perceived intensity of spice: softer means spicier[J]. BRITISH FOOD JOURNAL,2018,Vol.120 No.4:864-875. |
| APA | Tu, YJ,Ma, CQ,Wu, YY,&Yang, Z.(2018).Passive body touch and perceived intensity of spice: softer means spicier.BRITISH FOOD JOURNAL,Vol.120 No.4,864-875. |
| MLA | Tu, YJ,et al."Passive body touch and perceived intensity of spice: softer means spicier".BRITISH FOOD JOURNAL Vol.120 No.4(2018):864-875. |
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