The genetics and neuroscience of flavour
Edited by Richard Newcomb and Kathrin Ohla.
Flavour is publishing a collection of articles on how the fields of genetics and neuroscience are beginning to impact on our understanding of flavour experience, how it is produced and what underpins individual differences.
This collection of articles has not been sponsored and articles have undergone the journal’s standard peer-review process. The Guest Editors declare no competing interests.