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Bitter-Induced Salivary Proteins Increase Detection Threshold of Quinine, But Not Sucrose
Exposures to dietary tannic acid (TA, 3%) and quinine (0.375%) upregulate partially overlapping sets of salivary proteins which are concurrent with changes in taste-driven behaviors, such as rate of feeding and brief access licking to quinine. In addition, the presence of salivary proteins reduces c...
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| 發表在: | Chem Senses |
|---|---|
| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Oxford University Press
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6635886/ https://ncbi.nlm.nih.gov/pubmed/31053859 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/chemse/bjz021 |
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