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

85 Citations (Scopus)

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Food Science