1. Differences in subjective taste between Japanese and Sri Lankan students depending on food composition, nationality, and serum zinc 
Yu Koyama, Shalika Dewmi Premarathne, Thulasika Oppilamany, Ayaka Ohnuma, Akiko Okuda, Atsuhiko Iijima, Noriyasu Onoma, Mieko Uchiyama 
Clinical Nutrition Experimental 
Volume 23, Pages (February 2019)
DOI: /j.yclnex
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2. Fig. 1
Changes in the subjective assessment of each of the five tastes in Japanese and Sri Lankan students following the intake of 3 different mixtures of chicken and rice: Food 1, 3 g chicken/10 g rice; Food 2, 6 g chicken/10 g rice; Food 3, 9 g chicken/10 g rice. a salty, b sweet, c sour, d bitter, and e astringent tastes, as well as f the overall deliciousness of the food, were scored subjectively on a scale from 0 to 5.
Clinical Nutrition Experimental  , 60-68DOI: ( /j.yclnex )
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