Integration of smell and taste: EEG study of brain mechanisms allowing the enhancement of saltiness with aroma - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2018

Integration of smell and taste: EEG study of brain mechanisms allowing the enhancement of saltiness with aroma

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Food engineering Chemical and Process Engineering Life Sciences [q-bio]
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Submitted on : Tuesday, June 2, 2020-8:44:39 PM

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hal-02738330 , version 1 (02-06-2020)

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  • HAL Id : hal-02738330 , version 1
  • PRODINRA : 434738

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Charlotte Sinding, Henri Thibault, Thierry Thomas-Danguin. Integration of smell and taste: EEG study of brain mechanisms allowing the enhancement of saltiness with aroma. 19. Annual International Multisensory Research Forum (IMRF Toronto 2018), Jun 2018, Toronto, Canada. , 238 p., 2018, 19th Annual International Multisensory Research Forum (IMRF Toronto 2018) - Book of Abstracts. ⟨hal-02738330⟩

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