Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums

Journal of the Science of Food and Agriculture

Volumn 89, Issue 11, 2009, Pages 1809-1814

  Kobue Lekalake, Rosemary I ^a   Taylor, John R N ^a   de Kock, Henriëtte L ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

6 n propylthiouracil (PROP); Consumer acceptability; Sorghum; Tannins

Indexed keywords

EID: 68149142253     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3634     Document Type: Article

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