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Genetic and Molecular Basis of Individual Differences in Human Umami Taste Perception
Umami taste (corresponds to savory in English) is elicited by L-glutamate, typically as its Na salt (monosodium glutamate: MSG), and is one of five basic taste qualities that plays a key role in intake of amino acids. A particular property of umami is the synergistic potentiation of glutamate by pur...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Public Library of Science
2009
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2725291/ https://ncbi.nlm.nih.gov/pubmed/19696921 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0006717 |
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