Why Some Like it Hot: Food, Genes, and Cultural Diversity
2005; Wiley; Volume: 62; Issue: 4 Linguagem: Inglês
10.1111/j.1747-0080.2005.00026.x
ISSN1839-3322
Autores Tópico(s)Culinary Culture and Tourism
ResumoNutrition & DieteticsVolume 62, Issue 4 p. 165-166 Why Some Like it Hot: Food, Genes, and Cultural Diversity Jennie Brand-Miller, Jennie Brand-Miller Human Nutrition Unit, University of SydneySearch for more papers by this author Jennie Brand-Miller, Jennie Brand-Miller Human Nutrition Unit, University of SydneySearch for more papers by this author First published: 25 November 2005 https://doi.org/10.1111/j.1747-0080.2005.00026.xRead the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume62, Issue4December 2005Pages 165-166 RelatedInformation
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