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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi
2019
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| Materias: | |
| 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 |