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BJU067
BJU067
http://dx.doi.org/10.1093/CHEMSE/BJU067
Dried bonito dashi: taste qualities evaluated using conditioned taste aversion methods in wild-type and T1R1 knockout mice.
P356
Q50606261-05CC9050-CC5C-46F1-B292-030254090911
P356
BJU067
http://dx.doi.org/10.1093/CHEMSE/BJU067