Taste responses to naringin, a flavonoid, and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil-Reference-Cited by-同舟云学术

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Taste responses to naringin, a flavonoid, and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil

Published:1997-08-01 Issue:2 Volume:66 Page:391-397
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Drewnowski A¹,Henderson S A¹,Shore A B¹

Affiliation:

1. Medical Research Council Laboratories (Jamaica), University of the West Indies, Kingston, Jamaica.

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/66/2/391/24037132/391.pdf

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