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Autor:
Gert R. J. Christoffersen, Jakob L. Laugesen, Per Møller, Wender L. P. Bredie, Todd R. Schachtman, Christina Liljendahl, Ida Viemose
Publikováno v:
Frontiers in Human Neuroscience, Vol 11 (2017)
Human recognition of foods and beverages are often based on visual cues associated with flavors. The dynamics of neurophysiological plasticity related to acquisition of such long-term associations has only recently become the target of investigation.
Externí odkaz:
https://doaj.org/article/75cb213113d04166a0d18342ad451483
