Carolina Muñoz González, Paula Calvo López-Dávalos
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引用次数: 0
Abstract
Figure 1. Overview of the potential mechanisms involved in the oral microbiota–brain axis in relation to flavor perception and food preferences. This study forms part of the Atracción de Talento-2019T1/BIO13748, PID2022-14328OB-I00, and iLINK23032 projects funded by Comunidad de Madrid, MCIN/AEI/10.13039/501100011033/FEDER, UE, and CSIC (iLINK2023 call), respectively. This article references 5 other publications. This article has not yet been cited by other publications.
图 1.口腔微生物群-大脑轴与风味感知和食物偏好相关的潜在机制概览。本研究是Atracción de Talento-2019T1/BIO13748、PID2022-14328OB-I00和iLINK23032项目的一部分，分别由Comunidad de Madrid、MCIN/AEI/10.13039/501100011033/FEDER、UE和CSIC（iLINK2023 call）资助。本文引用了 5 篇其他出版物。本文尚未被其他出版物引用。
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