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Characterization and solubilization of bitter-responsive receptors that couple to gustducin

The tastes of many bitter and sweet compounds are thought to be transduced via guanine nucleotide binding protein (G-protein)-coupled receptors, although the biochemical nature of these receptors is poorly understood at present. Gustducin, a taste-specific G-protein closely related to the transducin...

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Autores principales: Ming, Ding, Ruiz-Avila, Luis, Margolskee, Robert F.
Formato: Artigo
Lenguaje:Inglês
Publicado: The National Academy of Sciences 1998
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC21180/
https://ncbi.nlm.nih.gov/pubmed/9671782
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