Abstract
ALTHOUGH food likes and aversions are influenced by cultural, social and idiosyncratic variables1, individual differences in the ability to taste certain classes of compounds may be one determinant of food rejections2.
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FISCHER, R., GRIFFIN, F., ENGLAND, S. et al. Taste Thresholds and Food Dislikes. Nature 191, 1328 (1961). https://doi.org/10.1038/1911328a0
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DOI: https://doi.org/10.1038/1911328a0
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