Published in
Elsevier, Food Quality and Preference, (85), p. 103978, 2020
DOI: 10.1016/j.foodqual.2020.103978
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Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails
Journal article published in 2020 by
Lapo Pierguidi 
,
Sara Spinelli,
Caterina Dinnella,
John Prescott,
Erminio Monteleone
,
Sara Spinelli,
Caterina Dinnella,
John Prescott,
Erminio Monteleone
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