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Genomic and Genetic Evidence for the Loss of Umami Taste in Bats
Umami taste is responsible for sensing monosodium glutamate, nucleotide enhancers, and other amino acids that are appetitive to vertebrates and is one of the five basic tastes that also include sour, salty, sweet, and bitter. To study how ecological factors, especially diets, impact the evolution of...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Oxford University Press
2012
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3318850/ https://ncbi.nlm.nih.gov/pubmed/22117084 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/gbe/evr126 |
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