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Food preference acquired by social transmission is altered by the absence of the olfactory marker protein in mice
Food preference is conserved from the most primitive organisms to social animals including humans. A continuous integration of olfactory cues present both in food and in the different environmental and physiological contexts favors the intake of a given source of food or its avoidance. Remarkably, i...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9682023/ https://www.ncbi.nlm.nih.gov/pubmed/36438763 http://dx.doi.org/10.3389/fnut.2022.1026373 |