Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception.

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第一作者： Jane K,Parker

第一单位： Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK.

作者： Jane K,Parker ^[1] ; Lisa,Methven ^[1] ; Robert,Pellegrino ^[2] ; Barry C,Smith ^[3] ; Simon,Gane ^[4] ; Christine E,Kelly ^[5]

作者单位： Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK. ^[1] Monell Chemical Senses Center, Philadelphia, PA 19104, USA. ^[2] Centre for the Study of the Senses, Institute of Philosophy, School of Advanced Study, University of London, London WC1E 7HU, UK. ^[3] Royal National Ear, Nose and Throat and Eastman Dental Hospitals, University College London Hospital, 47-49 Huntley St., London WC1E 6DG, UK. ^[4] Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK.;AbScent, 14 London Road, Andover SP10 2PA, UK. ^[5]

关键词 COVID-19 disgust olfactory distortions parosmia trigger foods valence

DOI 10.3390/foods11070967

PMID 35407054

发布时间 2024-08-26

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Foods (Basel, Switzerland)

2022年11卷7期

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Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception.

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Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception.

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