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Modulation of Sweet Taste by Umami Compounds via Sweet Taste Receptor Subunit hT1R2
Although the five basic taste qualities—sweet, sour, bitter, salty and umami—can be recognized by the respective gustatory system, interactions between these taste qualities are often experienced when food is consumed. Specifically, the umami taste has been investigated in terms of whether it enhanc...
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| 出版年: | PLoS One |
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| 主要な著者: | , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Public Library of Science
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4390298/ https://ncbi.nlm.nih.gov/pubmed/25853419 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0124030 |
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