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. Author manuscript; available in PMC: 2009 Sep 3.
Published in final edited form as: Physiol Behav. 2008 May 2;95(1-2):77–87. doi: 10.1016/j.physbeh.2008.04.023

Figure 2.

Figure 2

Sweetness and creaminess as measured on the gLMS (17=moderate, 35=strong, 53=very strong) for quinine (Q) and PROP (P) groups; within a stimulus, columns sharing a letter are not different.