Physiological discrimination and correlation between olfactory and gustatory dysfunction in long‐term COVID‐19
Abstract The spread of the SARS‐CoV‐2 virus produces a new disease termed COVID‐19, the underlying physiological mechanisms of which are still being understood. Characteristic of the infection is the compromising of taste and smell. There is a persistent need to discriminate the dysfunctions and cor...
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| Format: | Article |
| Language: | English |
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Wiley
2022-11-01
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| Series: | Physiological Reports |
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| Online Access: | https://doi.org/10.14814/phy2.15486 |