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The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake

journal contribution
posted on 2016-03-01, 00:00 authored by Lisa Parkinson, Mark Kestin, Russell KeastRussell Keast
The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake

History

Journal

Food Quality and Preference

Volume

48

Pagination

17 - 22

Publisher

ELSEVIER SCI LTD

ISSN

0950-3293

eISSN

1873-6343

Language

English

Publication classification

C Journal article; C1 Refereed article in a scholarly journal

Copyright notice

2015, Elsevier