口腔微生物群-大脑轴:了解风味感知和食物偏好的新范式?

Carolina Muñoz González*,  and , Paula Calvo López-Dávalos, 
{"title":"口腔微生物群-大脑轴:了解风味感知和食物偏好的新范式?","authors":"Carolina Muñoz González*,  and , Paula Calvo López-Dávalos, ","doi":"10.1021/acsfoodscitech.4c0059410.1021/acsfoodscitech.4c00594","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 9","pages":"2036–2038 2036–2038"},"PeriodicalIF":2.6000,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00594","citationCount":"0","resultStr":"{\"title\":\"The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences?\",\"authors\":\"Carolina Muñoz González*,  and , Paula Calvo López-Dávalos, \",\"doi\":\"10.1021/acsfoodscitech.4c0059410.1021/acsfoodscitech.4c00594\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"4 9\",\"pages\":\"2036–2038 2036–2038\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-09-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00594\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00594\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00594","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences?
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
3.30
自引率
0.00%
发文量
0
期刊最新文献
Issue Editorial Masthead Issue Publication Information Sugar Cane Glycoproteins: an Alternative to Improve the Production of Xanthan Gum by Xanthomonas albilineans Utilization of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus Cofermentation on Potato for Juice and High-Fiber Powder Production: An Innovative Approach for Pilot Scale Manufacturing A Novel Chiral Amino Acid-Based Methodology for Authenticity and Origin Determination of Chinese Wines
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1