Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats

ABSTRACT: Flavour refers to the sensory experience of food, which is a combination of sensory inputs sourced from multiple modalities during consumption, including taste and odour. Previous work has demonstrated that orally‐sourced taste and odour cues interact to determine perceptual judgements of...

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Detalles Bibliográficos
Autores principales: Idris, Ammar, Christensen, Brooke A., Walker, Ellen M., Maier, Joost X.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Neuroscience
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9869978/
https://www.ncbi.nlm.nih.gov/pubmed/36385245
http://dx.doi.org/10.1113/JP283873

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9869978/
https://www.ncbi.nlm.nih.gov/pubmed/36385245
http://dx.doi.org/10.1113/JP283873

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