Neuroscience: Scent and sensibility

Chris Loss ()
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Chris Loss: Chris Loss is a food scientist and director of menu research and development at The Culinary Institute of America, Hyde Park, New York 12538, USA.

Nature, 2011, vol. 480, issue 7376, 176-177

Abstract: Chris Loss savours a wide-ranging exploration of flavour that takes in evolution and physiology — and suggests it could be key to a healthier future.

Date: 2011
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DOI: 10.1038/480176a

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