| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 3274490 | Médecine des Maladies Métaboliques | 2012 | 6 Pages |
Abstract
Following the presentation of some recently acquired data on physiology of the gustative and olfactive functions, the specific role of the various components of the sensation will be discussed. We shall show that the affective component attached to the food sensations and its modulation according to the genetic heritage, the energy state of the consumer and his food history constitutes an essential tool for the quantitative control of the food intake.
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Authors
M. Fantino,