The fascinating genetics of smelling and tasting
Nattō (fermented soybean) is a traditional Japanese breakfast item. I had tasted it once and would never want to smell it again, let alone ingesting it. I wonder if similar findings can (or have been) be made in Japanese population.
Nattō (fermented soybean) is a traditional Japanese breakfast item. I had tasted it once and would never want to smell it again, let alone ingesting it. I wonder if similar findings can (or have been) be made in Japanese population.