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. 2016 Oct 17;10:511. doi: 10.3389/fnhum.2016.00511

FIGURE 1.

FIGURE 1

Pictures of the two food categories. (A) Six cheese types were used as stimuli: blue cheese, Cheddar, goat cheese, Gruyère, Parmesan, and tomme. (B) Six OFoods (foods other than cheese) were used as stimuli: cucumber, fennel, mushroom, pâté, peanut, and pizza.