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Individual taste sensitivity has been claimed to affect food consumption and health. The methods used to assess taste sensitivity are various and thus, cause conflicting results. Thresholds, PROP intensity or fungiform papillae density only partly describe taste function. They may not relate to the actual taste perception in food because of compounds, concentration levels, or the measurement levels...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.