Part Two - Perception of Flavor Compounds: 3 - Olfactory perception an integration

Autor:	Duchamp-Viret, P., Lacroix, Marie-Christine, Kuszewski, Nicola, Baly, Christine
Přispěvatelé:	Université de Lyon (COMUE), Neurobiologie de l'olfaction (NBO), Institut National de la Recherche Agronomique (INRA), Université Paris Saclay (COmUE)
Jazyk:	angličtina
Rok vydání:	2016
Předmět:	Neurons and Cognition Alimentation et Nutrition Neurosciences Food and Nutrition [SDV.NEU]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC] perception olfactive [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ComputingMilieux_MISCELLANEOUS
Zdroj:	Flavor : From Food to Behaviors, Wellbeing and Health Flavor : From Food to Behaviors, Wellbeing and Health, 299 (1st Edition), Elsevier, pp.430, 2016, Woodhead Publishing Series in Food Science, Technology and Nutrition, 9780081002957 Flavor. (299), 2016, 57-100
Popis:	International audience
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::81e2278674aa9da94c6c5cfa9b0a4702 https://hal.inrae.fr/hal-02799104/document Zobrazit plný text záznamu