SYATHIRAH HANIM, . A.; RUHAYA, . H.; NORKHAFIZAH, . S.; MARINA, . A. RELATIONSHIP BETWEEN PROP (6-n-PROPYLTHIOURACIL) TASTER STATUS AND PREFERENCE FOR DIFFERENT TASTE FOOD GROUPS AMONG UNIVERSITY STUDENTS. Malaysian Applied Biology, [S. l.], v. 49, n. 5, p. 53–59, 2020. DOI: 10.55230/mabjournal.v49i5.1637. Disponível em: https://jms.mabjournal.com/index.php/mab/article/view/1637. Acesso em: 3 mar. 2024.