Taste perception of bitter compounds in young and elderly persons: Relation to lipophilicity of bitter compounds-Reference-Cited by-同舟云学术

Taste perception of bitter compounds in young and elderly persons: Relation to lipophilicity of bitter compounds

Published:1994-11 Issue:6 Volume:15 Page:743-750
ISSN:0197-4580
Container-title:Neurobiology of Aging
language:en
Short-container-title:Neurobiology of Aging

Author:

Schiffman Susan S.,Gatlin Larry A.,Frey Amy E.,Heiman Shirley A.,Stagner William C.,Cooper David C.

Publisher

Elsevier BV

Subject

Geriatrics and Gerontology,Developmental Biology,Neurology (clinical),Aging,General Neuroscience

Reference32 articles.

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2. Standard practice E679, Determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits;American Society for Testing and Materials (ASTM),1979

3. Bitter taste of saccharin related to the genetic ability to taste the bitter substance 6-n-propylthiouracil;Bartoshuk;Science,1979

4. Bitterness of KCl and benzoate: Related to genetic status for sensitivity to PTC/PROP;Bartoshuk;Chem. Senses,1988

5. Genetics of sensory thresholds: Taste for phenyl thio carbamide;Blakeslee,1932

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