Flavour is a peer-reviewed, open access, online journal that publishes interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition.
The journal publishes articles from all relevant disciplines including neuroscience, genetics, food chemistry, sensory science, psychology and philosophy.
- 4 Volumes
- 5 Issues
- 123 Articles
- 123 Open Access
- 2012 - 2015 Available between
EditorialTopic The Science of Taste
Ole G Mouritsen (January 2015)
Charles Spence (November 2014)
- Journal Title
- Open Access
- Available under Open Access This content is freely available online to anyone, anywhere at any time.
- Volume 1 / 2012 - Volume 4 / 2015
- Online ISSN
- BioMed Central
- Additional Links
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