More of a Good Thing is Even Better: Towards a New Conceptualization of the Nature of Savouring Experiences
Crossref DOI link: https://doi.org/10.1007/s10902-019-00125-7
Published Online: 2019-05-07
Published Print: 2020-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lauzon, André http://orcid.org/0000-0002-6205-8481
Green-Demers, Isabelle
Text and Data Mining valid from 2019-05-07
Article History
First Online: 7 May 2019