Melis, M.; Tomassini Barbarossa, I.
Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil. Nutrients 2017, 9, 541.
https://doi.org/10.3390/nu9060541
AMA Style
Melis M, Tomassini Barbarossa I.
Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil. Nutrients. 2017; 9(6):541.
https://doi.org/10.3390/nu9060541
Chicago/Turabian Style
Melis, Melania, and Iole Tomassini Barbarossa.
2017. "Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil" Nutrients 9, no. 6: 541.
https://doi.org/10.3390/nu9060541
APA Style
Melis, M., & Tomassini Barbarossa, I.
(2017). Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil. Nutrients, 9(6), 541.
https://doi.org/10.3390/nu9060541