The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages
The study reported here investigated the influence of audiovisual stimuli signaling the likely temperature (the presence versus absence of ice cubes), the likely level of carbonation (the presence versus absence of bubbles), and the color of the liquid on the categorization of freshness in beverages...
| Main Authors: | , , , |
|---|---|
| Format: | Journal article |
| Published: |
Wiley
2018
|