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DESCRIBE <http://purl.uniprot.org/SHA-384/E5603DB51A9E9F69F971B2B9B93EC6C73AF7411501C47EB123C196E0FFEC11DC967EC37E9A290C71A2AC9D8A23CEF64D>
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http://purl.uniprot.org/SHA-384/E5603DB51A9E9F69F971B2B9B93EC6C73AF7411501C47EB123C196E0FFEC11DC967EC37E9A290C71A2AC9D8A23CEF64D
http://www.w3.org/1999/02/22-rdf-syntax-ns#type
http://purl.uniprot.org/core/Annotation
http://purl.uniprot.org/SHA-384/E5603DB51A9E9F69F971B2B9B93EC6C73AF7411501C47EB123C196E0FFEC11DC967EC37E9A290C71A2AC9D8A23CEF64D
http://www.w3.org/2000/01/rdf-schema#comment
"This study showed that genetic variants in TAS2R38 were significantly associated with both increased alcohol consumption and the ability to perceive bitterness in several foods and a bitter chemical."
xsd:string
http://purl.uniprot.org/uniprot/#_DCC0592A01A554639AFE4591724CA41388D4558982ACAB9984A0C32C849AFB31D738FD57117BF5D0ED3696D2005D83D5
http://www.w3.org/1999/02/22-rdf-syntax-ns#subject
http://purl.uniprot.org/SHA-384/E5603DB51A9E9F69F971B2B9B93EC6C73AF7411501C47EB123C196E0FFEC11DC967EC37E9A290C71A2AC9D8A23CEF64D
http://purl.uniprot.org/uniprot/P59533
http://purl.uniprot.org/core/mappedAnnotation
http://purl.uniprot.org/SHA-384/E5603DB51A9E9F69F971B2B9B93EC6C73AF7411501C47EB123C196E0FFEC11DC967EC37E9A290C71A2AC9D8A23CEF64D
http://purl.uniprot.org/uniprot/#_P59533-mappedCitation-30838360
http://purl.uniprot.org/core/mappedAnnotation
http://purl.uniprot.org/SHA-384/E5603DB51A9E9F69F971B2B9B93EC6C73AF7411501C47EB123C196E0FFEC11DC967EC37E9A290C71A2AC9D8A23CEF64D