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Elsevier, Food Quality and Preference, (95), p. 104361, 2022

DOI: 10.1016/j.foodqual.2021.104361

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Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project

Journal article published in 2022 by Antonietta Robino ORCID, Maria Pina Concas, Sara Spinelli ORCID, Lapo Pierguidi, Beverly J. Tepper, Paolo Gasparini, John Prescott ORCID, Erminio Monteleone, Tullia Gallina Toschi, Luisa Torri ORCID, Ella Pagliarini ORCID, Flavia Gasperi, Caterina Dinnella ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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