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Soy Isoflavones and Other Isoflavonoids Activate the Human Bitter Taste Receptors hTAS2R14 and hTAS2R39
W.S.U. Roland, J.P. Vincken, R.J. Gouka, L. van Buren, H. Gruppen, G. Smit
Research output: Contribution to journal › Article › Academic › peer-review
75
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(Scopus)