Salivary proteome and sensitivity to bitterness
Résumé
Among the various factors that dictate food choices, the sensorial acceptability and the in-mouth perception of food are
essential. For example, bitterness is partly responsible for the rejection of some vegetables by some consumers. In this
study, the aim is to evaluate if the salivary environment of an individual plays a role in his sensitivity to bitter taste
Domaines
Alimentation et Nutrition
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Origine : Accord explicite pour ce dépôt