Conditioned taste aversions
When one becomes ill after consuming a meal, there is a propensity to target a particular taste as the cause of the illness. The qualities of the taste most likely targeted include more novel, less preferred, and higher protein content. This association between a particular taste and illness is a fo...
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| Format: | Article |
| Language: | English |
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Wiley
2018-03-01
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| Series: | World Journal of Otorhinolaryngology-Head and Neck Surgery |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S209588111830026X |