Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype

Overview of attention for article published in Chemosensory Perception, December 2012

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In the top 5% of all research outputs scored by Altmetric
One of the highest-scoring outputs from this source (#10 of 134)
High Attention Score compared to outputs of the same age (97th percentile)

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blogs: 2 blogs

patent: 1 patent
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Sensory Evaluation Center at Penn State, 31 Dec 2012

New article on practical ways to improve the palatability of dark green vegetables...