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Gustin concentration changes relative to salivary zinc and taste in humans.
Biochemical characteristics of gustin, the major zinc protein in human parotid saliva, are similar whether the protein is isolated from subjects with normal taste acuity or from patients with hypogeusia (who may have a little as 1/5th as much parotid saliva gustin as normal subjects do). Zinc concen...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1981
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC319674/ https://ncbi.nlm.nih.gov/pubmed/6943587 |
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