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NTIS 바로가기Food quality and preference, v.63, 2018년, pp.135 - 143
de Vries, Y.C. (Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands) , Winkels, R.M. (Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands) , van den Berg, M.M.G.A. (Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands) , de Graaf, C. (Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands) , Kelfkens, C.S. (Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands) , de Kruif, J.Th.C.M (VU University Amsterdam, Department of Health Sciences, Amsterdam, The Netherlands) , Göker, E. (Alexander Monro Ziekenhuis, Department of Oncology, Bilthoven, The Netherlands) , Grosfeld, S. (Alexander Monro Ziekenhuis, Department of Oncology, Bilthoven, The Netherlands) , Sommeijer, D.W. (Department of Oncology, Academic Medical Center, Amsterdam, The Netherlands) , van Laarhoven, H.W.M. (Department of Oncology, Academic Medical Center, Amsterdam, The Netherlands) , Kampman, E. (Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands) , Boesveldt, S. (Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands)
Abstract Changes in food preferences and chemosensory function are frequently reported during chemotherapy, but the nature of these changes are largely unknown. We followed and characterized food preferences, taste and smell function over chemotherapy treatment in breast cancer patients and compare...
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