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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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
KeAi Communications Co., Ltd.
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/27ad4f064c214d229967d66cc12e6bfd |
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