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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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| Publicado en: | Sci Rep |
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| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Nature Publishing Group UK
2017
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| Materias: | |
| Acceso en línea: | 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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