Načítá se...
Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study
Traditional booths where sensory evaluation usually takes place are highly controlled and therefore have limited ecological validity. Since virtual reality (VR) is substantially interactive and engaging, it has the potential to be applied in sensory science. In this preliminary study, three chocolat...
Uloženo v:
| Vydáno v: | Foods |
|---|---|
| Hlavní autoři: | , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2020
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230827/ https://ncbi.nlm.nih.gov/pubmed/32326000 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040515 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|