GPRC6A as a novel kokumi receptor responsible for enhanced taste preferences by ornithine
The concept of ‘kokumi’, which refers to an enhanced and more delicious flavor of food, has recently generated considerable interest in food science. However, kokumi has not been well studied in gustatory physiology, and the underlying neuroscientific mechanisms remain largely unexplored. Our previo...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
eLife Sciences Publications Ltd
2025-05-01
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| coleção: | eLife |
| Assuntos: | |
| Acesso em linha: | https://elifesciences.org/articles/101629 |
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