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The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity

Fat perception during eating is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste is supported by the discovery of fatty acid receptors in the tongue papillae. Dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids...

詳細記述

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書誌詳細
出版年:Sci Rep
主要な著者: Neyraud, Eric, Cabaret, Stéphanie, Brignot, Hélène, Chabanet, Claire, Labouré, Hélène, Guichard, Elisabeth, Berdeaux, Olivier
フォーマット: Artigo
言語:Inglês
出版事項: Nature Publishing Group UK 2017
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC5519598/
https://ncbi.nlm.nih.gov/pubmed/28729703
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-017-06418-2
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