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测量消费者对食品的感官、情感和生理反应的新技术。

Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods.

作者信息

Torrico Damir D

机构信息

Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.

出版信息

Foods. 2021 Oct 29;10(11):2620. doi: 10.3390/foods10112620.

DOI:10.3390/foods10112620
PMID:34828901
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8625104/
Abstract

Sensory science is an evolving field that has been incorporating technologies from different disciplines [...].

摘要

感官科学是一个不断发展的领域，它一直在融合来自不同学科的技术[...]。