A computational approach for creativity assessment of culinary products: the case of elBulli
Crossref DOI link: https://doi.org/10.1007/s00146-021-01183-3
Published Online: 2021-04-09
Published Print: 2022-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jimenez-Mavillard, Antonio http://orcid.org/0000-0002-9294-5823
Suarez, Juan Luis http://orcid.org/0000-0001-9302-2986
Text and Data Mining valid from 2021-04-09
Version of Record valid from 2021-04-09
Article History
Received: 7 February 2020
Accepted: 10 March 2021
First Online: 9 April 2021