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Q28237718-3E161D26-93C2-4B04-AE09-AAFB8E9C8EFD
Q28237718-3E161D26-93C2-4B04-AE09-AAFB8E9C8EFD
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http://www.wikidata.org/entity/statement/Q28237718-3E161D26-93C2-4B04-AE09-AAFB8E9C8EFD
Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils
P2860
Q28237718-3E161D26-93C2-4B04-AE09-AAFB8E9C8EFD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q28237718-3E161D26-93C2-4B04-AE09-AAFB8E9C8EFD
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wasDerivedFrom
fe4e5438d847f9ee6dbb7a431c18d8d015aed814
P2860
The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception