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Oral sensory phenotype identifies level of sugar and fat required for maximal liking
A half-century ago, Fischer and colleagues found correlations between food preference and genetic markers of taste [propylthiouracil (PROP), quinine]. Recently, a number of studies report differences in sweet liking/disliking with taste phenotype or genotype. Here we modeled optimal liking for milk/...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2008
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| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2564984/ https://ncbi.nlm.nih.gov/pubmed/18538361 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.physbeh.2008.04.023 |
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