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Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes
To date, the majority of research exploring associations with genetic variability in bitter taste receptors has understandably focused on compounds and foods that are predominantly or solely perceived as bitter. However, other chemosensory stimuli are also known to elicit bitterness as a secondary s...
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| Publicado en: | Physiol Behav |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4898060/ https://ncbi.nlm.nih.gov/pubmed/26785164 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.physbeh.2016.01.017 |
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