Modifying the multisensory perception of a carbonated beverage using auditory cues
Our perception of the level of carbonation in a beverage often relies on the integration of a variety of multisensory cues from vision, oral-somatosensation, nociception, audition, and possibly even manual touch. In the present study, we specifically investigated the role of auditory cues in the per...
| Váldodahkkit: | , |
|---|---|
| Materiálatiipa: | Journal article |
| Giella: | English |
| Almmustuhtton: |
2005
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