Individual Differences in the Efficacy of Sodium Chloride and Sucrose as Bitterness Suppressors of Brassicaceae Vegetables
abstract: The unpleasant bitter taste found in many nutritious vegetables may deter their consumption. While bitterness suppression by prototypical tastants is well-studied in the chemical and pharmacological fields, mechanisms to reduce the bitterness of foods such as vegetables remain to be eluci...
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| Format: | Doctoral Thesis |
| Language: | English |
| Published: |
2014
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| Online Access: | http://hdl.handle.net/2286/R.I.25828 |