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Volumn 855, Issue , 1998, Pages 793-796

PROP (6-n-propylthiouracil) supertasters and the saltiness of NaCl

Author keywords

[No Author keywords available]

Indexed keywords

PROPYLTHIOURACIL; SODIUM CHLORIDE;

EID: 0032452011     PISSN: 00778923     EISSN: None     Source Type: Book Series    
DOI: 10.1111/j.1749-6632.1998.tb10660.x     Document Type: Conference Paper
Times cited : (122)

References (18)
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  • 3
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    • Improvements in the classification of the taster genotypes
    • 4. Kalmus, H. 1958. Improvements in the classification of the taster genotypes. Ann. Hum. Genet. 22: 222-230.
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    • Sensory scales of taste intensity
    • 5. Stevens, S. S. 1969. Sensory scales of taste intensity. Percept. Psychophys. 6: 302-308.
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  • 6
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  • 8
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    • PTC/PROP tasting: Anatomy, psychophysics, and sex effects
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    • Bartoshuk, L.M.1    Duffy, V.B.2    Miller, I.J.3
  • 9
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    • PROP supertasters and the perception of sweetness and bitterness
    • 9. Bartoshuk, L. M. et al. 1992. PROP supertasters and the perception of sweetness and bitterness. Chem. Senses 17: 594.
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  • 10
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    • Snyder, D.J.1
  • 12
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    • Supertasters of PROP (6-n-propylthiouracil) rate the highest creaminess to high-fat milk products
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  • 13
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  • 17
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.