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Mechanism for Palatability, Its Components and Generation of the Sensation.
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- Fushiki Tohru
- Graduate School of Agriculture, Kyoto University
Bibliographic Information
- Other Title
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- おいしさの構成要素とメカニズム
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Description
Palatability involves complex factors and information processing in the brain. Recent advances in research enable some conclusions to be drawn and hypotheses presented for the mechanism underlying the generation of likes and dislikes for foods.
Journal
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- The Japanese Journal of Nutrition and Dietetics
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The Japanese Journal of Nutrition and Dietetics 61 (1), 1-7, 2003
The Japanese Society of Nutrition and Dietetics
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Details 詳細情報について
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- CRID
- 1390001206548341376
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- NII Article ID
- 130003667756
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- ISSN
- 18837921
- 00215147
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- Text Lang
- ja
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
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- Abstract License Flag
- Disallowed