المؤلفون: Lisa Newman, Brooke Crawford, Grace Mei Ing Loke, Yu Qing Low

مصطلحات موضوعية: Food chemistry and food sensory science, Nutritional science, Cross-modal modulation, food design, long COVID, long SARS-CoV-2, mild olfactory dysfunction, multisensory, nutrition, product development

Relation: 10779/rmit.27570282.v1

الاتاحة: https://figshare.com/articles/journal_contribution/Multisensory_and_nutritional_innovations_A_narrative_review_ofopportunities_for_food_designers_in_supporting_long_SARS-CoV-2patients/27570282