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Latest comment: 16 years ago1 comment1 person in discussion
it would be more informative if a physiological reason is given behind the existence of an aftertaste. this way, it would have more scientific validity as an article - at least to be able to stand by itself. —Preceding unsigned comment added by 125.212.117.7 (talk) 22:15, 12 September 2007 (UTC)Reply
