The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences?
This study forms part of the Atracción de Talento-2019T1/BIO13748, PID2022-14328OB-I00, and iLINK23032 projects funded by Comunidad de Madrid, MCIN/AEI/10.13039/501100011033/FEDER, UE, and CSIC (iLINK2023 call),respectively.
Authors
- Paula Calvo López-Dávalos
- Carolina Muñoz‐González (ORCID: https://orcid.org/0000-0001-6185-7049)
Institutions
- Instituto de Investigación en Ciencias de la Alimentación (ES)
- Universidad Autónoma de Madrid (ES)
Publication Details
- Journal
- ACS Food Science & Technology
- Published
- 2024-09-04
- DOI
- https://doi.org/10.1021/acsfoodscitech.4c00594
- Citations
- 4
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 1.24
Funders
- Comunidad de Madrid
- Ministerio de Ciencia e Innovación
- Consejo Superior de Investigaciones Científicas