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24. Taste responses to naringin, a flavonoid, and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil. Drewnowski A; Henderson SA; Shore AB Am J Clin Nutr; 1997 Aug; 66(2):391-7. PubMed ID: 9250119 [TBL] [Abstract][Full Text] [Related]
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