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Conditioned taste aversions
When one becomes ill after consuming a meal, there is a propensity to target a particular taste as the cause of the illness. The qualities of the taste most likely targeted include more novel, less preferred, and higher protein content. This association between a particular taste and illness is a fo...
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| Publicado no: | World J Otorhinolaryngol Head Neck Surg |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
KeAi Publishing
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6051479/ https://ncbi.nlm.nih.gov/pubmed/30035267 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.wjorl.2018.02.003 |
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