Bitter taste genetics – the relationship to tasting, liking, consumption and health-Reference-Cited by-同舟云学术

Bitter taste genetics – the relationship to tasting, liking, consumption and health

Published:2014 Issue:12 Volume:5 Page:3040-3054
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Beckett Emma L.¹²³⁴⁵,Martin Charlotte¹²³,Yates Zoe⁶²³,Veysey Martin⁷⁸,Duesing Konsta⁴⁵⁹,Lucock Mark¹²³

Affiliation:

1. School of Environmental and Life Sciences

2. University of Newcastle

3. Ourimbah, Australia

4. Food and Nutrition Flagship

5. CSIRO

6. School of Biomedical Sciences and Pharmacy

7. Teaching and Research Unit

8. Gosford, Australia

9. North Ryde, Australia

Abstract

Bitter is the most complex, and arguably the most important of human tastes; however the complex relationships to health and disease are yet to be fully elucidated.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00539B

Reference234 articles.

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4. J. Berg , J.Tymoczko and L.Stryer , Biochemistry , New York , 5th edn, 2002

5. Genetics of Human Taste Perception

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