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6-n-Propylthiouracil: a genetic marker for taste, with implications for food preference and dietary habits

B J Tepper1

  • 1Department of Food Science, Cook College, Ruthers University, New Brunswick, NJ 08901-8520, USA. Tepper@taste-test.rutgers.edu

American Journal of Human Genetics
|October 30, 1998
PubMed
Abstract

No abstract available in PubMed .

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