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Detecting Gustatory–Olfactory Flavor Mixtures: Models of Probability Summation
Odorants and flavorants typically contain many components. It is generally easier to detect multicomponent stimuli than to detect a single component, through either neural integration or probability summation (PS) (or both). PS assumes that the sensory effects of 2 (or more) stimulus components (e.g...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2012
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3278677/ https://ncbi.nlm.nih.gov/pubmed/22075720 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/chemse/bjr103 |
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