Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of...
Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine
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United States: Public Library of Science
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Language
English
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United States: Public Library of Science
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Genetic variation in the ability to taste the bitterness of 6-n-propylthiouracil (PROP) is a complex trait that has been used to predict food preferences and eating habits. PROP tasting is primarily controlled by polymorphisms in the TAS2R38 gene. However, a variety of factors are known to modify the phenotype. Principle among them is the salivary...
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Full title
Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine
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TN_cdi_plos_journals_1690656326
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_plos_journals_1690656326
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ISSN
1932-6203
E-ISSN
1932-6203
DOI
10.1371/journal.pone.0131104
