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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...

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Detalhes bibliográficos
Publicado no:Sci Rep
Principais autores: Neyraud, Eric, Cabaret, Stéphanie, Brignot, Hélène, Chabanet, Claire, Labouré, Hélène, Guichard, Elisabeth, Berdeaux, Olivier
Formato: Artigo
Idioma:Inglês
Publicado em: Nature Publishing Group UK 2017
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Acesso em linha: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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