“Neurogastronomy. How the Brain Creates Flavor and Why it Matters”, Gordon M. Shepherd

Authors

  • Patricia Gonzales Gil Pontifical Catholic University of Peru image/svg+xml

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Published

2011-03-01

Issue

Vol. 25 No. 1-2 (2011)

Section

Book Reviews

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Copyright (c) 2016 Revista de Química

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

“Neurogastronomy. How the Brain Creates Flavor and Why it Matters”, Gordon M. Shepherd. (2011). Revista de Química, 25(1-2), 52. https://revistas.pucp.edu.pe/index.php/quimica/article/view/4736