Visually perceived fat content of foods affects response time

被引：0
|
作者：
Harrar, V. [1 ]
Toepel, U. [2 ]
Murray, M. [2 ]
Spence, C. [1 ]
机构：
[1] Univ Oxford, Dept Expt Psychol, Oxford OX1 2JD, England
[2] Univ Lausanne, CH-1015 Lausanne, Switzerland
来源：
PERCEPTION | 2011年 / 40卷
关键词：
D O I：
暂无
中图分类号：
R77 [眼科学];
学科分类号：
100212 ;
摘要：
引用
收藏
页码：214 / 214
页数：1
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