How Are Consumers Affected by Taste and Hygiene Ratings When Ordering Food Online? A Behavioral and Event-Related Potential Study.

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第一作者： Cuicui,Wang

第一单位： School of Management, Hefei University of Technology, Hefei, China.;Key Laboratory of Process Optimization and Intelligent Decision-Making, Ministry of Education, Hefei University of Technology, Hefei, China.

作者： Cuicui,Wang ^[1] ; Yun,Li ^[2] ; Xuan,Luo ^[1] ; Huijian,Fu ^[3] ; Ziqi,Ye ^[2] ; Guangwei,Deng ^[1]

作者单位： School of Management, Hefei University of Technology, Hefei, China.;Key Laboratory of Process Optimization and Intelligent Decision-Making, Ministry of Education, Hefei University of Technology, Hefei, China. ^[1] School of Management, Hefei University of Technology, Hefei, China. ^[2] School of Management, Guangdong University of Technology, Guangzhou, China. ^[3]

关键词 cue diagnosticity theory event-related potentials food hygiene rating taste rating

DOI 10.3389/fnins.2022.844027

PMID 35386593

发布时间 2022-04-08

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Frontiers in neuroscience

2022年16卷

844027页

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How Are Consumers Affected by Taste and Hygiene Ratings When Ordering Food Online? A Behavioral and Event-Related Potential Study.

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How Are Consumers Affected by Taste and Hygiene Ratings When Ordering Food Online? A Behavioral and Event-Related Potential Study.

Frontiers in neuroscience

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Frontiers in neuroscience

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