Document Type
News Article
Publication Date
5-11-2020
Abstract
Julie Walsh-Messinger, University of Dayton assistant professor of psychology, has contributed to a new massive crowdsourced survey of COVID-19 patients from around the world which provides the greatest evidence to date of a link between COVID-19 and the loss of smell, taste and chemesthesis — or sensitivity to chemicals such as those in chili peppers. The findings may have implications for prioritizing the limited supply of COVID-19 tests.
Recommended Citation
University of Dayton, "UD researcher joins global consortium linking COVID19 and loss of taste, smell" (2020). News Releases. 11370.
https://ecommons.udayton.edu/news_rls/11370
