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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...
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| Опубликовано в: : | Foods |
|---|---|
| Главные авторы: | , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2020
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| Предметы: | |
| Online-ссылка: | 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 |
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