What's the Story With Blue Steak? On the Unexpected Popularity of Blue Foods. (2021)
Attributed to:
Rethinking the Senses: Uniting the Philosophy and Neuroscience of Perception
funded by
AHRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.3389/fpsyg.2021.638703
PubMed Identifier: 33737898
Publication URI: http://europepmc.org/abstract/MED/33737898
Type: Journal Article/Review
Volume: 12
Parent Publication: Frontiers in psychology
ISSN: 1664-1078