Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance

BACKGROUND: We have observed changes in body reactions during cooking, which is one of the treatment modalities used in occupational therapy. The perception of food-related odors during cooking may have behavioral effects on human activities through the activation of appetitive motivation. OBJECTIVE...

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Detalles Bibliográficos
Autores principales: Yano, Yutaka, Murata, Yoshihiro, Taniguchi, Mutsuo, Okutani, Fumino, Yamaguchi, Masahiro, Kaba, Hideto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6791263/
https://www.ncbi.nlm.nih.gov/pubmed/31656454
http://dx.doi.org/10.1155/2019/2748721

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6791263/
https://www.ncbi.nlm.nih.gov/pubmed/31656454
http://dx.doi.org/10.1155/2019/2748721

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