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Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used as Ingredients.
Chem Senses. 2021 Jan 1;46:bjab014. doi: 10.1093/chemse/bjab014.
Chem Senses. 2021.
PMID: 33821988
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