Fleming, Erin E <br/><br/>
Salivary protein levels as a predictor of perceived astringency in model systems and solid foods.  [electronic resource] 

 -  Physiology & behavior  09 2016 
 - 56-63 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, N.I.H., Extramural 
<br/><br/><label>ISSN: </label>1873-507X 
<br/><br/><label>Standard No.: </label>10.1016/j.physbeh.2016.04.043  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adolescent<br/>Adult<br/>Alum Compounds--adverse effects<br/>Astringents--adverse effects<br/>Dose-Response Relationship, Drug<br/>Female<br/>Healthy Volunteers<br/>Humans<br/>Male<br/>Middle Aged<br/>Models, Biological<br/>Regression Analysis<br/>Saliva--metabolism<br/>Salivary Proteins and Peptides--metabolism<br/>Tannins--adverse effects<br/>Taste--drug effects<br/>Taste Perception--drug effects<br/>Touch Perception--physiology<br/>Young Adult