Responses of PROP taster groups to variations in sensory qualities within foods and beverages

• 1 June 2004
• journal article
• clinical trial
• Published by Elsevier in Physiology & Behavior
• Vol. 82  (2-3) , 459-469
• https://doi.org/10.1016/j.physbeh.2004.04.009

Abstract

Keywords

• FOOD
• BEVERAGE
• 6-N-PROPYLTHIOURACIL
• TASTE
• CHEMESTHESIS