Investigating sensitivity to the basic tastes as a function of sensory training, PROP (6-Propyl-2-thiouracil) status, and type of water.

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Karolin Höhl

Themen in »Investigating sensitivity to the basic tastes as a function of sensory training, PROP (6-Propyl-2-thiouracil) status, and type of water.«

Geschmacksempfindlichkeit Grundgemacksarten PROP-Status Propylthiouracil Sensorische Schulung

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