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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...
Tallennettuna:
| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Oxford University Press
2008
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| Aiheet: | |
| Linkit: | 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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