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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...

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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

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