Perception of bitterness, sweetness and liking of different genotypes of lettuce. (2016)
Attributed to:
A genetic approach to improving post-harvest quality
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2015.10.105
PubMed Identifier: 26616925
Publication URI: http://europepmc.org/abstract/MED/26616925
Type: Journal Article/Review
Volume: 197
Parent Publication: Food chemistry
Issue: Pt A
ISSN: 0308-8146