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The roles of practice and correction in the categorization of sour and bitter taste qualities

✍ Scribed by McAuliffe, Wayne K. ;Meiselman, Herbert L.


Book ID
115072660
Publisher
Psychonomic Society Publications
Year
1974
Tongue
English
Weight
461 KB
Volume
16
Category
Article
ISSN
0031-5117

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## Abstract The present study demonstrated that flavonol 3‐glucosidase (f3g) is an important cause of bitter taste generation in tartary buckwheat (__Fagopyrum tataricum__) flour using the f3g complement test. To screen the f3g deletion line, which must have little bitter taste, an in‐gel method to