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The unpleasant bitter taste found in many nutritious vegetables may deter their consumption. While bitterness suppression by prototypical tastants is well-studied in the chemical and pharmacological fields, mechanisms to reduce the bitterness of foods such as vegetables remain to be elucidated.

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    Date Created
    2014
    Resource Type
  • Text
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    Note
    • Partial requirement for: Ph. D., Arizona State University, 2014
      Note type
      thesis
    • Includes bibliographical references (p. 91-106)
      Note type
      bibliography
    • Field of study: Psychology

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    by Lynn Melissa Wilkie

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