The Impact of Mood, Familiarity, Acceptability, Sensory Characteristics and Attitude on Consumers' Emotional Responses to Chocolates.

Foods · 2022 · PMC9180798 · PMID 35681369

Europe PMC DOI

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practically significantno p-value reported

Only the contribution of the sweet sensory factor to the positive emotion factor is viewed as practically significant (β ≥ 0.4).

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