Work

Formation of Flavor Aversions and Preferences

Year: 2020

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-12-809324-5.23908-4

Authors: Anthony Sclafani, Karen Ackroff

Institutions: City University of New York, Brooklyn College

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W3034982303

FWCI: 0.696

Cites: 347

Cited by: 3

Related to: 10