The genotoxic activity of glycerol in an in vitro test battery
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Participants reported how often they experienced dysesthesia (constantly, daily, sometimes, periodically, during meals, in between meals), asked to describe where in the mouth they experienced dysesthesia (whole tongue, anterior tongue, lips, palate, buccal mucosa, other), and identify food items that enhanced the dysesthesia (spicy, sweet, sour, salty, bitter)
The answer is: EWE
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