Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate

Torrico, DD, Sharma, C, Dong, W et al. (3 more authors) (2021) Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate. LWT, 137. 110383. p. 110383. ISSN 0023-6438

Abstract

Metadata

Authors/Creators:
  • Torrico, DD
  • Sharma, C
  • Dong, W
  • Fuentes, S
  • Gonzalez Viejo, C
  • Dunshea, FR
Copyright, Publisher and Additional Information: © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in LWT - Food Science and Technology. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Liking; Immersive technology; Valence; Sensory booths; Tasting
Dates:
  • Published: February 2021
  • Accepted: 10 October 2020
  • Published (online): 12 October 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 18 Jan 2021 12:59
Last Modified: 12 Oct 2021 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.lwt.2020.110383

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