When imperfect is preferred: the differential effect of aesthetic imperfections on choice of processed and unprocessed foods
Crossref DOI link: https://doi.org/10.1007/s11747-021-00783-1
Published Online: 2021-05-22
Published Print: 2021-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Suher, Jacob
Szocs, Courtney
van Ittersum, Koert
Text and Data Mining valid from 2021-05-22
Version of Record valid from 2021-05-22
Article History
Received: 23 March 2020
Accepted: 3 March 2021
First Online: 22 May 2021