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.
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[...]。
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