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Conditioned taste aversions
When one becomes ill after consuming a meal, there is a propensity to target a particular taste as the cause of the illness. The qualities of the taste most likely targeted include more novel, less preferred, and higher protein content. This association between a particular taste and illness is a fo...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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KeAi Publishing
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6051479/ https://www.ncbi.nlm.nih.gov/pubmed/30035267 http://dx.doi.org/10.1016/j.wjorl.2018.02.003 |