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Cross-Modal Correspondences Between Temperature and Taste Attributes
Temperature is an important characteristic of food and drink. In addition to food-intrinsic temperature (i.e., serving temperature), consumers often experience food-extrinsic temperature (e.g., physical warmth). Emerging research on cross-modal correspondence has revealed that people reliably associ...
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| Yayımlandı: | Front Psychol |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Frontiers Media S.A.
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7546214/ https://ncbi.nlm.nih.gov/pubmed/33101140 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpsyg.2020.571852 |
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