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. 2015 Aug 1;40(8):557–563. doi: 10.1093/chemse/bjv040

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© The Author 2015. Published by Oxford University Press.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com

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Figure 2. — Whole group intensity ratings of LA (N = 735). There were significant differences (P < 0.001) for intensity ratings of low (21.5±0.9mm), medium (28.4±1.0), and high concentrations (42.0±1.1) of fat taste stimuli as recorded on a VAS scale. Ratings increased in a dose-dependent fashion (mean ± SEM).