Food knowledge depends upon the integrity of both sensory and functional properties: a VBM, TBSS and DTI tractography study

Food constitutes a fuel of life for human beings. It is therefore of chief importance that their recognition system readily identifies the most relevant properties of food by drawing on semantic memory. One of the most relevant properties to be considered is the level of processing impressed by huma...

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Detalles Bibliográficos
Autores principales: Vignando, Miriam, Aiello, Marilena, Rinaldi, Adriana, Cattarruzza, Tatiana, Mazzon, Giulia, Manganotti, Paolo, Eleopra, Roberto, Rumiati, Raffaella I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6520382/
https://www.ncbi.nlm.nih.gov/pubmed/31092880
http://dx.doi.org/10.1038/s41598-019-43919-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6520382/
https://www.ncbi.nlm.nih.gov/pubmed/31092880
http://dx.doi.org/10.1038/s41598-019-43919-8

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