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Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking
Our sodium-rich food supply compels investigation of how variation in salt sensation influences liking and intake of high-sodium foods. While supertasters (those with heightened propylthiouracil (PROP) bitterness or taste papillae number) report greater saltiness from concentrated salt solutions, th...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
2010
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2874635/ https://ncbi.nlm.nih.gov/pubmed/20380843 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.physbeh.2010.03.017 |
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