The Perceived Bitterness of Beer and 6-n-Propylthiouracil (PROP) Taste Sensitivity
Author:
Publisher
Wiley
Subject
History and Philosophy of Science,General Biochemistry, Genetics and Molecular Biology,General Neuroscience
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1749-6632.1998.tb10665.x/fullpdf
Reference7 articles.
1. A possible genetic association between PROP-tasting and alcoholism
2. Gustatory perception of isohumulones: influence of sex and thiourea taster status
3. Beverage Preference, Drinking, and Social Stress in an Urban Community
4. First Drinking Experiences and Present Drinking Patterns: A Male-Female Comparison
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