Reliability of Threshold and Suprathreshold Methods for Taste Phenotyping: Characterization with PROP and Sodium Chloride

Verónica Galindo-Cuspinera1, Thierry Waeber1, Nicolas Antille1, C. Hartmann1, Nicola Stead1, Nathalie Martin1
1Food Consumer Interaction department, Nestlé Research Center, Lausanne, Switzerland

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