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Sensing Senses: Optical Biosensors to Study Gustation
The five basic taste modalities, sweet, bitter, umami, salty and sour induce changes of Ca(2+) levels, pH and/or membrane potential in taste cells of the tongue and/or in neurons that convey and decode gustatory signals to the brain. Optical biosensors, which can be either synthetic dyes or genetica...
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| Vydáno v: | Sensors (Basel) |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7180777/ https://ncbi.nlm.nih.gov/pubmed/32218129 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/s20071811 |
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