Potential of Bitter Medicinal Plants: A Review of Flavor Physiology
The function of the sense of taste is usually confined to the ability to perceive the flavor of food to assess and use the nutrients necessary for healthy survival and to discard those that may be harmful, toxic, or unpleasant. It is almost unanimously agreed that the perception of bitter taste prev...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2024-06-01
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| Serier: | Pharmaceuticals |
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| Online adgang: | https://www.mdpi.com/1424-8247/17/6/722 |
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