Overview of the taste rehabilitation method (IMAGE)

Toho University

Overview of the taste rehabilitation method

Caption

Filter paper discs impregnated with reagents for taste qualitative and quantitative analysis were used in all steps. S: sweetness, N: saltiness, T: sourness, Q: bitterness. + 1 indicates a one-step higher concentration than the initially measured taste recognition threshold and − 1 indicates a one-step lower concentration than the initially measured taste recognition threshold.

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Yuta Otsubo

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