PERCEPTION OF MOUTHFEEL SENSATIONS ELICITED BY RED WINE ARE ASSOCIATED WITH SENSITIVITY TO 6-N-PROPYLTHIOURACIL
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2006.00065.x/fullpdf
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4. Bitterness of KCl and benzoate: related to genetic status for sensitivity to PTC/PROP
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