Sensory acceptance of Japanese green tea and soy products is linked to genetic sensitivity to 6‐ n ‐propylthiouracil
Akella, Gayathri Devi, Henderson, Susan Ahlstrom, Drewnowski, AdamVolume:
29
Language:
english
Journal:
Nutrition and Cancer
DOI:
10.1080/01635589709514616
Date:
January, 1997
File:
PDF, 617 KB
english, 1997