A COMPARISON OF DIFFERENT METHODS USED TO ASSESS SENSITIVITY TO THE TASTE OF PHENYLTHIOCARBAMIDE (PTC)

被引：76

作者：

LAWLESS, H ^{[1
]}

机构：

[1] USA,NATIC RES & DEV COMMAND,FOOD SCI LAB,NATIC,MA 01760

来源：

关键词：

D O I：

10.1093/chemse/5.3.247

中图分类号：

B84 [心理学]; C [社会科学总论]; Q98 [人类学];

学科分类号：

03 ; 0303 ; 030303 ; 04 ; 0402 ;

摘要：

引用

页码：247 / 256

页数：10

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