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Representation in the Human Brain of Food Texture and Oral Fat

Important factors that influence food palatability are its texture and fat content. We investigated their representation in the human brain using event-related functional magnetic resonance imaging. It was shown that the viscosity of oral stimuli is represented in the (primary) taste cortex in the a...

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Detalhes bibliográficos
Publicado no:J Neurosci
Main Authors: de Araujo, Ivan E., Rolls, Edmund T.
Formato: Artigo
Idioma:Inglês
Publicado em: Society for Neuroscience 2004
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6729847/
https://ncbi.nlm.nih.gov/pubmed/15044548
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1523/JNEUROSCI.0130-04.2004
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