COMPARISON OF TASTE QUALITIES AND THRESHOLDS OF D-AMINO AND L-AMINO-ACIDS

被引：177

作者：

SCHIFFMAN, SS

SENNEWALD, K

GAGNON, J

机构：

[1] DUKE UNIV,DEPT PSYCHOL,DURHAM,NC 27706

[2] UNIV OXFORD,DEPT BIOCHEM,OXFORD,ENGLAND

来源：

PHYSIOLOGY & BEHAVIOR | 1981年 / 27卷 / 01期

关键词：

D O I：

10.1016/0031-9384(81)90298-5

中图分类号：

B84 [心理学];

学科分类号：

04 ; 0402 ;

摘要：

引用

页码：51 / 59

页数：9

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