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Enhancing saltiness perception by chemosensory interaction: an fMRI study
Neuroimaging studies that focus on taste, odor, and their interactions can specify their capability to elicit brain regions responsible for flavor perception and reward. Such information would be useful for formulating healthy food products, such as low salt food. In this study, a sensory experiment...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10333340/ https://www.ncbi.nlm.nih.gov/pubmed/37429921 http://dx.doi.org/10.1038/s41598-023-38137-2 |