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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...

詳細記述

保存先:
書誌詳細
出版年:PLoS One
主要な著者: Shim, Jaewon, Son, Hee Jin, Kim, Yiseul, Kim, Ki Hwa, Kim, Jung Tae, Moon, Hana, Kim, Min Jung, Misaka, Takumi, Rhyu, Mee-Ra
フォーマット: Artigo
言語:Inglês
出版事項: Public Library of Science 2015
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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