Scheffler, K Department High-Field Magnetic Resonance, Max Planck Institute for Biological Cybernetics, Max Planck Society; Max Planck Institute for Biological Cybernetics, Max Planck Society;
https://www.frontiersin.org/articles/10.3389/fnins.2019.00725/pdf (Verlagsversion)
Frank-Podlech, S., Heinze, J., Machann, J., Scheffler, K., Camps, G., Fritsche, A., et al. (2019). Functional Connectivity Within the Gustatory Network Is Altered by Fat Content and Oral Fat Sensitivity: A Pilot Study. Frontiers in Neuroscience, 13: 725, pp. 1-10. doi:10.3389/fnins.2019.00725.