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History
- Received July 11, 2018
- Revision received September 20, 2018
- Accepted September 21, 2018
- Published online October 15, 2018.
Copyright & Usage
Copyright © 2018 Wallroth and Ohla This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license, which permits unrestricted use, distribution and reproduction in any medium provided that the original work is properly attributed.
Author Information
- 1Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal 14558, Germany
- 2NutriAct – Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal 14558, Germany
- 3Cognitive Neuroscience, (INM-3), Institute of Neuroscience and Medicine, Research Center Jülich, Jülich 52425, Germany
- Correspondence should be addressed to Kathrin Ohla, Cognitive Neuroscience (INM-3), Institute of Neuroscience and Medicine, Research Center Jülich, Jülich 52425, Germany, E-mail: k.ohla{at}fz-juelich.de.
Author contributions
Author contributions: R.W. and K.O. designed research, performed research, analyzed the data, and wrote the paper.
Disclosures
The authors declare no competing financial interests.
This work was supported by the German Federal Ministry of Research and Education (BMBF) Grant FKZ: 01EA1408A-G (K.O.).
Funding
German Federal Ministry of Research and Education
01EA1408A-G
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