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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2019
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| Materias: | |
| 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 |