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THE SCIENCE BEHIND TASTE: WHY DO WE PREFER CERTAIN FLAVORS?

food sciencetaste receptorsflavor preference
11 betDOCX32 ko'rildi0 marta sotilgan
5 000 so'm
Oson Talaba
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Tavsif

Physiology of taste receptors in food science, including sweet, salty, sour, bitter, and umami qualities. Exploring genetic variations, olfaction, and preference factors

Hujjat haqida

Kategoriya
Amaliy ishlar | Biologiya
Format
DOCX
Hajmi
11 bet
Fayl hajmi
40.8 KB
Muallif
Oson Talaba
Qo'shilgan
26.03.2026

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