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Human flavor perception: Application of information integration theory
The perception of flavor arises from the combination of inputs from several sensory modalities, especially gustation (taste proper) and olfaction (the primary source of flavor qualities). Both the perception of intensity of suprathreshold flavorants and, notably, the detection of weak flavorants are...
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| Main Authors: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
2007
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2600858/ https://ncbi.nlm.nih.gov/pubmed/19079746 |
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