文献
J-GLOBAL ID:201702257109138970
整理番号:17A1462855
異なる感情に関連した調理食品中の神経生理学的応答【Powered by NICT】
Neurophysiological responses during cooking food associated with different emotions
著者 (6件):
Brouwer A.-M.
(TNO, Perceptual and Cognitive Systems, P.O. Box 23, 3769 ZG Soesterberg, The Netherlands)
,
Hogervorst M.A.
(TNO, Perceptual and Cognitive Systems, P.O. Box 23, 3769 ZG Soesterberg, The Netherlands)
,
Grootjen M.
(Eaglescience, Naritaweg 12k, 1043 BZ Amsterdam, The Netherlands)
,
van Erp J.B.F.
(TNO, Perceptual and Cognitive Systems, P.O. Box 23, 3769 ZG Soesterberg, The Netherlands)
,
van Erp J.B.F.
(University of Twente, Human Media Interaction, PO Box 217, 7500 AE Enschede, The Netherlands)
,
Zandstra E.H.
(Unilever R&D, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands)
資料名:
Food Quality and Preference
(Food Quality and Preference)
巻:
62
ページ:
307-316
発行年:
2017年
JST資料番号:
W0038A
ISSN:
0950-3293
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)