A3 Refereed book chapter or chapter in a compilation book

Genetic basis of flavor sensitivity and food preferences

Authors: Hoppu Ulla, Knaapila Antti, Laaksonen Oskar, Sandell Mari

Editors: Patrick Etievant, Elisabeth Guichard, Christian Salles, Andree Voilley

Publication year: 2016

Book title : Flavor: From Food to Behaviors, Wellbeing and Health

First page : 203

Last page: 227

ISBN: 978-0-08-100295-7

Web address : http://www.sciencedirect.com/science/article/pii/B9780081002957000104