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Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries
Taste dysfunction (TD) has been recognised, together with olfactory dysfunction, as a key presenting symptom of COVID-19. The capability to recognise flavours, flavour intensities and aroma characteristics can be highly variable within the same population, as well as potentially diverse between cult...
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| Опубликовано в: : | J Neurovirol |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer International Publishing
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7983960/ https://ncbi.nlm.nih.gov/pubmed/33751487 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13365-021-00942-8 |
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