Data from GC-MS supporting identification of molecular triggers of parosmia
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https://researchdata.reading.ac.uk/id/eprint/350
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资源简介：
Olfactory function of parosmic and non-parosmic participants was assessed using GC-olfactometry. Coffee, chicken, bell pepper, cocoa and faeces were used to identify trigger molecules. These data correspond to the GC-MS chromatograms which were used to confirm the identity of the compounds identified by the participants.
提供机构：
University of Reading
创建时间：
2022-02-11
