Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries

Taste dysfunction (TD) has been recognised, together with olfactory dysfunction, as a key presenting symptom of COVID-19. The capability to recognise flavours, flavour intensities and aroma characteristics can be highly variable within the same population, as well as potentially diverse between cult...

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Detalles Bibliográficos
Autores principales: Pendolino, Alfonso Luca, Ottaviano, Giancarlo, Scarpa, Bruno, Cattelan, Annamaria, Andrews, Julie A., Andrews, Peter J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2021
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983960/
https://www.ncbi.nlm.nih.gov/pubmed/33751487
http://dx.doi.org/10.1007/s13365-021-00942-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983960/
https://www.ncbi.nlm.nih.gov/pubmed/33751487
http://dx.doi.org/10.1007/s13365-021-00942-8

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