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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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Detalhes bibliográficos
Publicado no:Chem Senses
Main Authors: Martin, Laura E, Kay, Kristen E, Torregrossa, Ann-Marie
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2019
Assuntos:
Acesso em linha: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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