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Measures of Individual Differences in Taste and Creaminess Perception

Previous reports that the sensitivity to the bitter tasting substance 6-n-propylthiouracil (PROP) is related to the sensitivity to other tastes, to chemical irritants, and to fats and oils have led to adoption of PROP as a measure of general oral sensitivity and as a predictor of dietary habits that...

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Библиографические подробности
Главные авторы: Lim, Juyun, Urban, Lenka, Green, Barry G.
Формат: Artigo
Язык:Inglês
Опубликовано: Oxford University Press 2008
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC2899842/
https://ncbi.nlm.nih.gov/pubmed/18453638
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/chemse/bjn016
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