Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6-n-propylthiouracil (Q74035005)
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scientific article published on 01 January 1997
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6-n-propylthiouracil |
scientific article published on 01 January 1997 |
Statements
Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6-n-propylthiouracil (English)
Gayathri Devi A
Henderson SA
1 January 1997