Representation in the human brain of food texture and oral fat
Important factors that influence food palatability are its texture and fat content. We investigated their representation in the human brain using event-related functional magnetic resonance imaging. It was shown that the viscosity of oral stimuli is represented in the (primary) taste cortex in the a...
| Main Authors: | , |
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| Format: | Journal article |
| Language: | English |
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Society for Neuroscience
2004
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