Abstract
When scientists describe their research to non-scientists, the most common question is 'what is the practical value of your work?' The methods that are used to measure responses to sensory stimuli in human sensory science and neuroscience research have great potential value to the food and wine industries, as well as promising to advance our understanding of the mechanisms by which sensations are perceived and processed.
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Constitutivity in Flavour Perception
Erkenntnis Open Access 17 December 2021
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Simons, C., Noble, A. Challenges for the sensory sciences from the food and wine industries. Nat Rev Neurosci 4, 599–605 (2003). https://doi.org/10.1038/nrn1139
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DOI: https://doi.org/10.1038/nrn1139
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Constitutivity in Flavour Perception
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