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The cortical response to the oral perception of fat emulsions and the effect of taster status
The rewarding attributes of foods containing fat are associated with the increase in fat consumption, but little is known of how the complex physical and chemical properties of orally ingested fats are represented and decoded in the brain nor how this impacts feeding behavior within the population....
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| Главные авторы: | , , , , , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
American Physiological Society
2011
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3094171/ https://ncbi.nlm.nih.gov/pubmed/21389303 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1152/jn.00927.2010 |
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