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Water as an Independent Taste Modality
To qualify as a “basic” taste quality or modality, defined as a group of chemicals that taste alike, three empirical benchmarks have commonly been used. The first is that a candidate group of tastants must have a dedicated transduction mechanism in the peripheral nervous system. The second is that t...
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| Main Authors: | , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Frontiers Research Foundation
2010
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2967336/ https://ncbi.nlm.nih.gov/pubmed/21048894 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnins.2010.00175 |
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