Sur la piste du « goût du gras »
Sense of taste informs the body about the quality of ingested foods. Five sub-modalities allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically depicted in Human. However, the spontaneous attraction of mammals for fatty foods raises the possibility of an additional...
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| Auteurs principaux: | , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
EDP Sciences
2006-09-01
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| Collection: | Oléagineux, Corps gras, Lipides |
| Sujets: | |
| Accès en ligne: | http://dx.doi.org/10.1051/ocl.2006.0045 |
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