Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6-n-Propylthiouracil

Nutrition and Cancer

Volumn 29, Issue 2, 1997, Pages 146-151

  Akella, Gayathri Devi ^a   Henderson, Susan Ahlstrom ^a   Drewnowski, Adam ^a  

^a UNIVERSITY OF MICHIGAN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVONOID; PROPYLTHIOURACIL;

ADULT; ARTICLE; CANCER PREVENTION; DIETARY INTAKE; FEMALE; HUMAN; HUMAN EXPERIMENT; INHERITANCE; JAPAN; MALIGNANT NEOPLASTIC DISEASE; NORMAL HUMAN; SOYBEAN; TASTE; TEA;

GLYCINE MAX;

EID: 0031457279     PISSN: 01635581     EISSN: None     Source Type: Journal    
DOI: 10.1080/01635589709514616     Document Type: Article

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