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Accumulating Evidence Supports a Taste Component for Free Fatty Acids in Humans
The requisite criteria for what constitutes a taste primary have not been established. Recent advances in understanding of the mechanisms and functions of taste have prompted suggestions for an expanded list of unique taste sensations, including fat, or more specifically, free fatty acids (FFA). A s...
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| Formato: | Artigo |
| Idioma: | Inglês |
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2011
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| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3139746/ https://ncbi.nlm.nih.gov/pubmed/21557960 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.physbeh.2011.05.002 |
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