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Flavor Preferences Conditioned by Dietary Glutamate(1)(2)(3)
Our understanding of the molecular basis of umami taste and its appetitive qualities has been greatly aided by studies in laboratory rodents. This review describes methods for testing responses to the prototypical umami substance monosodium glutamate (MSG) in rodents. Two techniques, forced exposure...
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| Pubblicato in: | Adv Nutr |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Nutrition
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4942873/ https://ncbi.nlm.nih.gov/pubmed/27422522 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3945/an.116.012153 |
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