Effects of Spiciness Intensity on Emotional Responses to Xianglajiang: A Comparison Between Korean and Chinese Consumers.

Kang I, Liu B, Lee MA

DOI: 10.3390/foods15193401
Published: 2026 Sep 24
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15193401,
  title = {Effects of Spiciness Intensity on Emotional Responses to Xianglajiang: A Comparison Between Korean and Chinese Consumers.},
  author = {Kang I and Liu B and Lee MA},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15193401},
  url = {https://doi.org/10.3390/foods15193401}
}

RIS

TY  - JOUR
TI  - Effects of Spiciness Intensity on Emotional Responses to Xianglajiang: A Comparison Between Korean and Chinese Consumers.
AU  - Kang I
AU  - Liu B
AU  - Lee MA
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15193401
UR  - https://doi.org/10.3390/foods15193401
ER  -

APA

I, K., B, L., & MA, L. (2026). Effects of Spiciness Intensity on Emotional Responses to Xianglajiang: A Comparison Between Korean and Chinese Consumers.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15193401

Source records

pubmed · retrieved 2026-11-10T14:26:32.627Z