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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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| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Public Library of Science
2009
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| Konular: | |
| Online Erişim: | 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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