Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP

In the last several decades, the genetic ability to taste the bitter compound, 6-n-propyltiouracil (PROP) has attracted considerable attention as a model for understanding individual differences in taste perception, and as an oral marker for food preferences and eating behavior that ultimately impac...

Descripción completa

Detalles Bibliográficos
Autores principales: Tepper, Beverly J., Melis, Melania, Koelliker, Yvonne, Gasparini, Paolo, Ahijevych, Karen L., Tomassini Barbarossa, Iole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5748726/
https://www.ncbi.nlm.nih.gov/pubmed/29168731
http://dx.doi.org/10.3390/nu9121275

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5748726/
https://www.ncbi.nlm.nih.gov/pubmed/29168731
http://dx.doi.org/10.3390/nu9121275

Ejemplares similares