Concepedia

Publication | Closed Access

Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil)

DOI

106

Citations

24

References

2003

Year

Gary J. Pickering, Kateřina Šimůnková, David DiBattista
Food Quality and Preference

References

YearCitations

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