Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/38235
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dc.contributor.editorAliani, Michel-
dc.contributor.editorEskin, Michael N. A.-
dc.date.accessioned2019-01-28T11:38:19Z-
dc.date.available2019-01-28T11:38:19Z-
dc.date.issued2017-
dc.identifier.isbn9781118590317-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/38235-
dc.language.isoenen_US
dc.publisherJohn Wiley & Sons, Incen_US
dc.subjectThe first section covers the biology of bitterness perception with chapter 1 discussing the biochemistry of the 25 human bitter taste receptors of the TAS2R gene family. Chapter 2 examines the physiological aspects of bitterness while chapter 3 discusses human bitterness from an evolutionary perspective.en_US
dc.titleBitterness Perception, Chemistry and Food Processingen_US
dc.typeBooken_US
Appears in Collections:Chemistry

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