The impact of micronutrients on the sense of taste
Among the most primal of senses (approximately 25), the sense of taste in humans is able to distill down to the basic 5 taste qualities of sweet, sour, bitter, salty, and umami, or savory. The sensation commonly known as taste is in fact a fusion of both smell and taste. The technical term for this...
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-03-01
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| coleção: | Human Nutrition & Metabolism |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2666149723000488 |
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