Sparking interest in restaurant dishes? Cognitive and affective processes underlying dish design and ecological origin. An fMRI study

  1. Muñoz-Leiva, F.
  2. Gómez-Carmona, D.
Revista:
Physiology and Behavior

ISSN: 1873-507X,  0031-9384

Ano de publicación: 2019

Volume: 200

Páxinas: 116-129

Tipo: Artigo

DOI: 10.1016/J.PHYSBEH.2018.06.017 GOOGLE SCHOLAR
Fonte de datos: Scopus